BOSTON. Established 1852. CHICAGO. 



MANUFACTURERS OF 





IMPEEIAL 



ffpeneh Cooking Ranges 




Broilers and Steam Cooking Apparatus 

and Utensils of Every Description for 

Hotels, Steamships, Institutions, Restaurants, 
- Clubs, Private Cqr " ili ' Qg ,^ 

Also Importers of Fancy Moulds, Cutters, Knives, 
Cooks' Tools and Books. 

43 & 45 WOOSTER STREET, 



Manufactory, 21, 23 and 25 Bethune St. 



NEW YORK 



Schwarzchild <S Sulzberger Co. 

HOTELS, CLUBS and RESTAURANTS 

SUPPLIED WITH ALL KINDS OF 

PRiriE BEEF, MUTTON, ETC. 

ABATTOIB, 

45th and 46th Sts., First Ave. and East River. 



M. O'BRIEN & SON, 
PRODUCE. 



SCHHLL St CO. 

61 Barclay St., 16, 18 & 20 West Broadway, 

IMPORTERS OP 

CHOP HOLDERS, FRILLS, LACE PAPERS, 

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TIERS AND DEBRIS, FRENCH 

FRUITS GLACE, FRUIT 

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OLIVE OIL. 



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ADDITIONAL RECIPES. 





ADDITIONAL RECIPES. 



A DELICIOUS ENTREE 

Managers, Stewards, Chefs, 

WHEN MAKING YOUR "BILLS OF FARE" DO NOT OVERLOOK WHAT YOU CAN 
DO WITH McMENAMIN & CO.'S CANNED DEVILED CRAB MEAT. 







THIS IS 
THE CAN 



AND HERE IS THE 
SHELL OP 

McMenamin<& Co. 's 
deviled crabs. 

and from the meat 
in this can 

YOU MAY PREPARE 



FOR BREAKFAST— Crab Cakes, Crab Toast, Buttered Crab, Crab 
Sausages, Crab Fritters, Crab Canapes, Etc., Etc. 

FOR SUPPER— Crab Omelet, Crab Salad, Crab Stew, Crab a la 
Reine, E mince of Crab, Etc., Etc. 

FOR DINNER— Deviled Crabs, Baked Crabs, Escal loped Crabs, Crabs 
a la Creole, Crab en Croustade, Crab Force Meat, Crab Kromes- 
kies, Crab Sauce, Crab Gumbo Soups, Bisque of Crab, Etc., Etc. 

You Can Bur Them From Leading Grocers 
Everywhere. 

7VTc7VY.ENH7VUN St CO. 

HAMPTON, VA. 



Save China Breakage. 



fEW hotel keepers realize that china breakage 
can be saved by the use of a better quality. 
Bauscher Bros., of Weiden, Bavaria, make 
china especially and exclusively for the use of 
hotels, restaurants, clubs and other places where 
the wear and tear is great. The peculiar quality 
of clay and the extreme care used in the pro- 
duction of the ware, make it more durable than 
any other. 



E). W. IJager, manager of Hotel Hanover, 
N. Y., says: "I have found the breakage to be 
less, by 40 per cent, than the ware we for- 
merly used." 

C* Bauscher Bros.' china is in use in the New 

York Club; St. Denis, Broadway Central, New 
Netherland and Waldorf Hotels in New York; 
the Auditorium, Chicago; Palace, Cincinnati; 
Congressional and Rigg's, Washington, D. C. 



Write for Samples and Prices. 

BAUSCHER BROS. 

53 rF^iR,:^: Place, 

InTE-^T TOEZ. 



ADDITIONAL RECIPES. 



ADDITIONAL RECIPES. 



HOTEL BLANK BOOKS. 

Among the specially designed blank books for hotel use, 
marketed bv the Hotel Monthly, and which have been 
adopted by hotels In all parts of America are: 
The Hotel Monthly Transient ledger 

200-page, tight back, not indexed $2.00 

800-page, spring back, half Russia, Indexed 4 00 

500-page, spring back, half Russia, indexed <> 00 

500 page, patent flat opening, half Russia, indexed — 7.60 

800-page, patent fla c opening. Indexed 9. 50 

The Four-X Transient Ledger 

300-page, spring back, half Russia, index°d 5 00 

500-page, patent flat opening, indexed .8 50 

Storeroom Issue Book, 200 page, canvas bound 2.50 

Express Package Receipt Book, indexed 1 50 

Package Book, indexed 150 

The Mulligan Letter Forwarder, indexed 1 50 

Pay Roll Book 1.50 

Porter's Incoming and Outgoing Baggage Books, each, 50 cents 

The H. M. Bellboy Book .50 cents 

The H. M. Special Order Book 50 cents 

A circular illustrating rulings of these and other books, will 
be sent to hotel men upon request. 
For sale by John Willy, the Hotel Monthly, 325 Dearborn St., Chicago. 

HOTEL COOK BOOKS. 

Whitehead's, The Steward's Handbook and Guide to party 
catering, price $3 00. 

Whitehead's The American Pastry Cook, price $2.00. 

Whitehead's Hotel Meat Cooking, price $2.00. 

Whitehead's Cooking for Profit and eight weeks at a summer 
resort, price $3 00. 

Deliee's Franco-American Cook Book, price $3.50. 

Filippinl's The Table, how to buy food, how to cook It and 
how to serve it, price 92. 50. 

Francatelli's The Modern Cook, price $2.00. 

The Murrey Collection of Cookery Books, price $1.50. 

Murrey's Salads and Sauces, price 50 cents. 

Rottenhofer's German Cook Book. Printed in German, price $5 

The Epicurean by Chas. Ranhofer, price 88, S12 and §15 accord- 
ing to style of binding. 

Quotations for Occasions, price $1.50. 

Treatise on Wines, (Thudicum). price $2.00. 

Jerry Thomas' Bartender's Guide, price 75 cents. 

The Vest Pocket Pastry B^ok, by John E. Meister, price S1.00. 

Any of the above books will be sent postage or expressage pre- 
paid upon receipt of price. Circular giving further particulars 

sent on application. 

For sale by John Willy, the Hotel Monthly, 325 Dearborn st., Chicago. 

THE HOTEL MONTHLY 

A magazine of practical information for all per- 
sons engaged in the hotel and catering business. 
Subscription one dollar a year. Sample copy sent 
free upon request. 
,l A Selection of Dishes" was first published in the Hotel Monthly 

Address, JOHN WILLY, Publisher, 
325 Dearborn Street, Chicago 



'f] J e l e 4i°n°fDi^" 



•«■ is 



And will be sent, prepaid, on receipt of the 
price, $2.00, by the Author, 

CHARLES FELLOWS, 

BOX 133S, 

PITTSBURa, ^>J&.. 



For sale also by all first-class hotel 
publications. 



Entered According to Act of Congress in the Tear 1S97 

by Charles Fellows 

In the Office of the Librarian of Congress 

Washington, D. C. 

All Rights Reserved. 



PRESS OF 

RAWSTHORNE ENGRAVING AND PRINTING CO. 

PITTSBI T RG, PA. 



PREFACE. 

I confidently trust that I have conscientiously and 
faithfully fulfilled the promises of the title of my 
work. It is for others to appreciate the execution 
of my task; But, like "Johnson," I confess that "I 
look with pleasure on my book, however defective, 
and deliver it to the world, with the spirit of a man 
that has endeavored well." 

Yours truly 

CHARLES FELLOWS. 



Read, Study, Be Interested. 

A word of advice to the rising cooks and stewards ! 
It should be the object of all to attain the highest 
perfection of their calling; to study economy, side 
by side with that everlasting demand, variety. 

The dishes contained in this little book are prac- 
tical, economical and various. The steward or cook 
who sits down to compile his "bill of fare," by 
glancing over its pages, will continually find his 
memory refreshed, and see new dishes to use. 
Compiling a bill of fare is one of the most difficult 
things in the art of cookery. To do it well — that is, 
from an epicurean standpoint — it is necessary that 
the composer should see, in his mind's eye, every 
dish and sauce as he writes it; and they should be 
so arranged that they will appeal, not alone to the 
eye, but to the sense of taste, which, of course, is 
the main thing to be considered in preparing a menu. 
This imagination of the taste of his viands, should 
be in the possession of the true and successful 
"chef." It can be cultivated, (for it must be culti- 
vated) to such an extent, that the flavor of every 
article of food named on the menu will be recalled 
in the composing. It is an obvious fact that this 
rare gift will immensely aid in the arrangement of 
the menu, so that each dish will be in harmony of 
taste with every other one.' Emphatically this gift, 
or rather this cultivated palate, is necessary to the 
highest success in the culinary art. 



A Selection^Dishes 



A SUCCESSOR TO 

The Chef's Reminder. 

The most condensed and complete work for the 
"Bill of Fare" compiler ever offered to the English- 
speaking public, showing all the best ways of 
cooking the product of our markets; and to this 
end, presents more dishes especially adapted for 
use by the average hotel, club and restaurant, than 
any other single volume on cookery at whatever 
cost. Arranged in alphabetical order, as follows: 

450 entrees of meats, 'fowl and game, 

200 entrees most suitable for Fridays and vegetarians 

89 sweet entrees. 

78 hors d'oeuvres — hot and cold. 

85 salads. 
131 soups, broths and bouillons. 

67 consommes. * 

40 kinds of fish and 
400 ways of cooking them. 
182 sauces, showing their ingrediet 
125 garnishes, showing their compos! 

7 fancy butters. 
10 flavoring vinegars. 

8 fritter batters. 
50 fancy potato dishes for garnishing. 
24 miscellaneous recipes. 

. 46 valuable hints to cooks and stewards. 
82 different foods, showing their percentage of 

proteid, fats and carbo-hydrates. 
67 animal foods, sometimes but not ordinarily eaten. 
A table showing the time required to digest differ- 
ent foods, when cooked in different ways. 

What the author considers the right way to serve 
a course dinner with wines. 

A PRONOUNCING GLOSSARY OF CULINARY 
TERMS giving 734 translations. 

Several pages of ruled lines for additional recipes. 

The book is in convenient form to carry in the pocket, for imme- 
diate reference; printed on heavy linen paper, handsomely bound in 
flexible leather. Price, $2.00. 




for garnishing. 






°411 



■f*" 







INDEX. 

Page 

ENTREES OF MEATS, FOWL AND GAME I 

FRIDAY ENTREES IJ 

SWEET ENTREES 21 

HORS D'OEUVRES— HOT AND COLD 32 

SALADS 38 

SOUPS, BROTHS AND BOUILLONS 46 

CONSOMMES 60 

FISH AND THEIR SAUCES 65 

SAUCES, SHOWING THEIR INGREDIENTS 76 

SWEET SAUCES FOR SWEET ENTREES 90 

GARNISHES, SHOWING THEIR COMPOSITION 93 

FANCY BUTTERS. IOI 

FLAVORING VINEGARS .' 102 

FRITTER BATTERS I04 

FANCY POTATO DISHES FOR GARNISHING 1 05 

MISCELLANEOUS RECIPES IO9 

VALUABLE HINTS TO COOKS AND STEWARDS Il6 

ANALYSIS OF VARIOUS FOODS 122 

ANIMAL FOODS SOMETIMES BUT NOT ORDINARILY 

EATEN 125 

TIME REQUIRED TO DIGEST DIFFERENT FOODS. . . I 28 

TO SERVE A COURSE DINNER WITH WINES 131 

A PRONOUNCING GLOSSARY OF CULINARY TERMS. . 132 

RULED LINES FOR ADDITIONAL RECIPES 160 



A SELECTION OF DISHES 

Copyright 1896, by Charles Fellows. 

Especially Adapted for Use by the Average 
Hotel, Club and Restaurant, Com- 
prising All the Best Known Ways 
of Cooking and Serving the 
Products of Our Markets. 

Being a Revised and Greatly Improved Version of the Original Book 
by the Same Author, entitled "The Chef's Reminder." 

ENTREES. 
Beef, a la mode, marinaded, sauce Piquante. 
Beef and kidney pie, Southern style. 
Beef, fillet of, braised, sauce Bordelaise. 
Beef, fillet of, a la Talleyrand. 
Beef, fillet of, braised with mushrooms. 
Beef, fillet of, larded, a. la Jardiniere. 
Beef, tenderloin of, Provencale. 
Beef, fillet of, sauce Bearnaise. 
Beef, scallops of, a, la Trianon. 
Beef, fillet of, pique, a la Perigeux 
Beef, scallops of fillet of. Creole. 
Beef, tenderloin of, glace, a la Russe. 
Beef, braised sirloin of, with mushrooms. 
Beef, larded tenderloin of, aux cepes. 
Beef, fillet of, larded, a la Bayard. 
Beef, grenadins of, sauce Raifort. 
Beef, small fillets of, Printaniere. 
Boeuf, mignons de, aux truffes. 
Beef, fillets of, a la Chateaubriand. 
Beef, braised fillets of, a, la Financiers 
Beef tenderloin, larded, a l'Andalouse. 
Beef, Roulade of, fine herbs' sauce. 
Beef, small fillets of, en demi glace. 



2 ENTREES, CONTINUED. 

Beef, ragout of, a. la Creole. 

Beef, entrec6te of, a l'Anglaise. 

Beef, fillets of, with oysters. 

Beef, small fillets of, Maitre D'Hotei. 

Beef, sirloin of, braised, h la Godard 

Beef, fillet of, & la Bigarade. 

Beef, rissoles of, sauce Bordelaise. 

Beef palates, saute, with mushrooms. 

Beef, smoked, with scrambled eggs. 

Beef heart, boiled, sauce Raifort. 

Beef tongue, smoked, with spinach. 

Beef tongue, corned, raisin sauce. 

Beef tongue, fresh, braised, with stuffed tomatoes 

Calf's head, en tortue. 

Calf's head, a la Financiere — Cut cold calf's head, 

with a biscuit cutter, broil, serve on toast, with 

Financiere garnish. 
Calf's head, fricassee of, a la Printaniere. 
Calf's head, a la Poulette. 
Calf's head, a la Ste Menehould. 
Calf's head, a l'ltalienne. 
Calf's head, boiled, Vinaigrette. 
Calf's heart, braised, Victoria potatoes. 
Calf's heart, pique, sauce Andalouse. 
Calf's heart, stuffed, fine herbs' sauce. 
Calf's brains, saute, with olives. 
Calf's brains, fried, in batter, sauce Remoulade. 
Calf's brains, a la Ravigote. 
Calf's brains, scrambled, on toast. 
Calf's brains, breaded, sauce Bearnaise. 
Calf's brains, patties of. 
Calf's brains, au gratin. 
Calf's brains, en brochette. 

Calf's brains, marinaded, and fried, Maitre D'Hotei 
Calf's brains, croquettes of, sauce Veloute. 
Calf's brains, au beurre noir. 
Calf's kidney omelet. 

Calf's kidneys, croquette of, Hanover sauce. 
Calf's kidneys, brochette of, a la Claremont. 
Calf's kidneys, saute, a. la Bretonne. 
Calf's kidneys, broiled, tomato sauce. 
Calf's tongue, boiled, Italian sauce (brown). 
Calf's tongue, braised, with mushrooms. 



ENTREES, continued. 3 

Calf's liver, saute, sauce Piquante. 

Calf's liver and bacon, with spinach. 

Calf's liver, broiled, Italian sauce. 

Calf's liver, stewed, with braised onions. 

Calf's liver, scallops of, with mushrooms. 

Calf's liver, larded, crisped onion rings. 

Capons, fricassee of, a la Royale. 

Capons, braised, a la Financiere. 

Capons, larded, k la Godard. 

Capons, braised, a. la Napolitaine. 

Capons, stewed with peas, sauce Supreme. 

Capons, braised, k la Chipolata. 

Capon pie, with mushrooms and truffles. 

Capon saute, a la Printaniere. 

Capons, larded, k la Montmorency — Garnish with 
mushrooms and sweetbreads, in reducedEspagnole 
and Madeira sauces. 

Capons, cutlets of, a la Macedoine. 

Capons, fillets of, sauce Tartare. 

Chicken, fried, with rice and okra. 

Chicken, fried in batter, Tomato sauce. 

Chicken, fried fricassee of — Take cold fricassee, 
bread, fry, and serve with Veloute or white Ital- 
ian sauce. 

Chicken, fried in oil, a la Provencale. 

Chicken, fried, a l'Orly. 

Chicken, fried, a la Dumas — Coat with thick cucum- 
ber sauce, bread, fry, and serve with a puree of 
cucumbers. 

Chicken, fried, al'Indienne — Rub the chicken with 
curry powder, fry in butter and serve with stewed 
onions. 

Chicken saute, a la Marengo. 

Chicken saute, a la Printaniere. 

Chicken, a la Maryland. 

Chicken, broiled, a la Venitienne. 

Chicken cutlets, a la Nivernaise. 

Chicken, emince of, a la Maintenon. 

Chicken, fillets of, a la Milanaise. 

Chicken, braised fillets of, Hanover sauce. 

Chicken, fricassee of, a la Pascaline. 

Chicken wings, fricassee of, with oysters. 

Chicken, rissoles of, a la Villeroi. 



4 ENRTEES, continued. 

Chicken, Supreme of, a la Perigeux 

Chicken, curried, with rice. 

Chicken, a la Crapaudine. 

Chicken patties, a la Reine. 

Chicken, saute, a la Neige. 

Chicken croquettes with peas. 

Chicken cutlets (minced) a la Marechale. 

Chicken, a la Chivry. 

Chicken cutlets, a la Montpensier. — Raw chicken 
passed through a meat cutter, puree of mushrooms, 
mixed with it to bind, form into cutlets, bread, fry 
slowly in butter till done, and serve with tomato 
sauce. 

Chicken, cromeskies of — Minced, cooked, chicken 
croquette mixture, rolled in thin slices of cooked 
salt pork, breaded, friqd, served with Hanover 
sauce. 

Chicken livers, stewed, with mushrooms. 

Chicken giblets, ragout of, potato croquettes 

Chicken livers, omelet of, sauce Bressoise. 

Chicken with rice, a. la Valenciana — Braise the cut 
up chicken with minced onions, parsley, a clove of 
garlic and a few cloves, for a few minutes, add i 
part tomato sauce and 2 parts of white stock ; when 
boiling, add rice enough to serve with the orders; 
season and simmer till done. 

Chicken pot pie. 

Chicken pies, small, a la Francaise — Take cooked 
chicken, cut up into flakes, make hot, in a sliced 
mushroom sauce, make diamond shapes of puff- 
paste, when baked, split, put the chicken mixture 
on lower crust, put on top, and serve. 

Chicken, fricassee of, a la Parisienne — Make a rich 
yellow fricassee, and serve with equal quantities 
of button mushrooms and Parisienne potatoes. 

Chicken, fried, with corn fritters. 

Chicken livers, en brochette. with peas. 

Chicken, timbales of, a la Talleyrand. 

Chicken, fried spring, cream sauce. 

Chicken, blanquette of, with truffles. 

Ducks, fillets of, a la Macedoine. 

Duck livers, au gratin. 

Duck livers, brochette of, sauce Ailemande 



ENTREES, CONTINUED. s 

Duck, stewed, with peas, in sauce Veloute. 

Duck, stewed, with tomatoes, in sauce Bigarade. 

Duck, stewed, with olives, in Espagnole. 

Duck, fried fillets of, Orange sauce. 

Duck, saute of, with noodles. 

Duck, salmis of, a la Julienne. 

Duck, braised, a l'lmperatrice — Braise, glaze, and 

serve with Flageolets. 
Duck, capilotade of — Cut up cold duck, simmer in a 

brown Italian sauce, with a grated orange and 

serve aux croutons. 
Duck, saute of, with fresh mushrooms. 
Duck, a la Puree Verte — Served with a puree of fresh 

green peas, little mint flavor. 
Duck, fried spring, with green peas. 
Duckling, with watercress. 

Duck, Teal, braised, k la puree de Champignons. 
Duck, Mallard, glace, Shallot sauce. 
Fowl, curried, a la Creole. 
Fowl, saute, sauce Bordelaise. 
Fowl, curried in Hanover sauce. 
Fowl, croquettes of breast of, sauce Perigeux 
Fowl, minced cutlets of, sauce a la Reine. 
Fowl, stewed with tomatoes. 
Fowl, fillets of, braised. Duchesse potatoes. 
Fowl, braised, a la Printaniere. 
Fowl, braised, with macaroni, (in Madeira sauce). 
Fowl, haricot of, Jardiniere. 
Hare, jugged, a l'Anglaise. 
Hare, braised fillets of, sauce Poivrade. 
Ham, croquettes of, with green peas in sauce Veloute 
Ham and veal saute, with potato croquettes. 
Lamb saute, with stuffed tomatoes. 
Lamb, stewed breast of, green peas. 
Lamb kidneys, broiled, sauce Colbert. 
Lamb, epigramme of, a la Macedoine. 
Lamb, braised stuffed shoulder of, a l'ltalienne. 
Lamb, braised breast of, a la Milanaise. 
Lamb kidneys with bacon, a la Broche. 
Lamb, braised shoulder of, a la Flamande. 
Lamb, epigramme of, with asparagus points (in 

Bechamel). 
Lamb chops, a la Maintenon — Broil one side, on it 



6 ENTREES, continued. 

spread a chicken forcemeat, lay in pan, raw side 

down, bake slowly % an hour, serve with sauce 

Veloute. 
Lamb cutlets, a. la Duchesse — Dip the cutlets into a 

thick yellow parsley sauce, bread, fry, and serve 

with a puree of green peas, and a Bechamel sauce. 
Lamb cutlets, h la Monaco — Saute the cutlets slowly 

till tender, then bread, fry and serve with green 

peas and caper sauce. 
Lamb cutlets, a la Villeroi — Saute the cutlets, coat 

with Villeroi sauce, bread, fry and serve with fried 

parsley. 
Lamb cutlets, with cucumber — Saute the cutlets, coat 

with cucumber sauce, bread, fry, and serve with 

braised sliced cucumber. 
Lamb tongues, glazed, with spinach. 
Lamb chops, with green peas. 
Lamb cutlets, au Parmesan — Saute the cutlets, dip 

in thin Bechamel, then coat thick with grated 

parmesan cheese, bread and fry. 
Lamb cutlets, a la Princesse — Saute the cutlets, coat 

with a puree of mushrooms, bread, fry, and serve 

with peas and asparagus points in Bechamel. 
Lamb cutlets, aux Legumes — Breaded, fried and 

served with Julienne vegetables in Madeira sauce. 
Lamb cutlets, a la Crecy — Bread, fry and serve with 

whole young carrots, first stewed, then covered 

with Maitre D'Hotel sauce 
Lamb, blanquette of, with mushrooms. 
Lamb, shoulder of, a la Montmorency — Bone the 

shoulder, lard it, stuff and braise it, and serve 

with a Toulouse garnish. 
Lamb cutlets, a. la Vert pre — Broil, and serve with a 

very green mint sauce (squeeze the juice of an 

orange in the sauce). 
Mutton kidneys, with bacon, en brochette. 
Mutton cutlets, braised, with glazed onions. 
Mutton, minced cutlets of, with Duchesse potatoes. 
Mutton forcemeat balls, curried, with rice. 
Mutton, cromeskies of, with Colbert potatoes. 
Mutton, cold collops of, en Brochette — Always baste 

these when broiling, with tomato sauce. 
Mutton, rissoles of, sauce Hollandaise. 



ENTREES, CONTINUED. 7 

Mutton cutlets, sautes, Parisienne potatoes — After 
you saute the cutlets, glaze them with a Chateau- 
briand. 

Mutton, Rechauffe of — Cut into 2 inch squares, % 
inch thick, coat with a mixture of glaze and Es- 
pagnole, bread, fry, and serve with either tomato 
or Hollandaise sauce. 

Mutton cutlets, Southern style — Saute the cutlet, 
serve on a crouton, with a baked stuffed tomato, 
a small timbale of rice and some stewed okra. 

Mutton cutlets, with puree of turnips. 

Mutton, ragout of, with stuffed tomatoes. 

Mutton. Haricot of, a la Paysanne. 

Mutton, curry of, with Macaroni. 

Mutton, Casseroles of — Good way to use up cold 
mutton, make a stiff potato croquette mixture, 
shape it like a patty, double bread and fry; now 
cut out a lid, scoop out the inside, thus leaving a 
case, fill up with a nice mince of mutton, put on 
the lid; now it looks like a patty, take the potato 
you scooped out, form into Duchesse potatoes and 
use as a garnish. 

Mutton, Roulade of, a la Bretonne. 

Mutton cutlets, with puree of onions. 

Mutton cutlets, braised, a la Jardiniere. 

Mutton cutlets, a la Provencale — Saute the cutlets 
make a sauce Trianon and sauce Soubise, mix 
equal parts together, with some grated Parmesan 
cheese and a flavor of garlic, bread, fry and serve 
with Madeira sauce. 

Mutton cutlets, a la Marseillaise — Coat with a puree 
of onions, bread, fry and serve with peas and 
Soubise sauce. 

Mutton cutlets, a la Reforme — Mix somp grated ham 
and cheese, with crumbed bread, bread the cut- 
lets with it, fry and serve with Reforme garnish. 

Mutton cutlets, a la Macedoine — Trim loin chops, 
lard, braise and serve with a Macedoine of vege- 
tables. 

Mutton cutlets, a la Chasseur — Saute the cutlets, 
then let them simmer till tender, in equal parts of 
port wine and Espagnole, a little currant jelly and 
some canned button mushrooms. 



8 ENRTEES, continued. 

Mutton cutlets, curried, with Rissoto. 

Mutton, Carbonade of, Caper sauce (brown). 

Macaroni with ham — Take cold ham trimmings, put 
through a meat cutting machine, use it instead of 
cheese, and bake, au Gratin. 

Macaroni, a la Genevoise— Boil some pork sausages, 
skin and slice them, put alternate layers of macar- 
oni, cheese and sausages, in the pan, cover with 
sauce Veloute, and bake. 

Macaroni and Gruyere, a la Creme. 

Macaroni and Parmesan, au Gratin. 

Macaroni and cheese, a l'ltalienne— Simmer the 
macaroni in equal parts of Madeira and tomato 
sauces, sprinkle with grated Parmesan when serv- 
ing. 

Macaroni, a la Napolitaine — Boil the macaroni till 
done, wash, drain, simmer in little butter, make 
some scrambled eggs, with cream, equal the amount 
with grated cheese, add both to the macaroni, 
make hot, (don't boil) and serve. 

Macaroni with oysters — Mince the boiled macaroni, 
scald the oysters, put them in alternate layers in 
the pan, cover with Anchovy sauce and bake. 

Macaroni with tomato puree — Macaroni and cheese 
in alternate layers in pan, cover with a puree of 
tomatoes, (containing a slight flavor of ham and 
garlic) bake and serve. 

Macaroni et Poisson— Like with oysters, using any 
fish that will flake. 

Macaroni croquettes— Take the full length macaroni, 
steam it ten minutes in bundles of 6, untie the 
bundles while hot, roll in grated cheese, then put 
in buttered cheese cloth, boil till done, let get cold, 
cut up in 2 inch lengths, bread, fry and serve with 
Creole sauce. 

Macaroni au Beurre — Boil the macaroni, drain it, 
keep hot; when serving, sprinkle with grated 
cheese, and Maitre D'Hotel butter. 

Macaroni, a la Cardinal— Take fresh or canned lob- 
ster, run it through a meat cutting machine, put 
alternate layers of it and macaroni in pan, cover 
with Aurora sauce, sprinkle grated cheese on top 
and bake. 



ENTREES, continued. 9 

Macaroni, timbale of, a la Godard — Line the mold 
with macaroni, fill with Godard garnish, steam, 
turn out, and serve with Perigeux sauce. 

Macaroni with mushrooms — Slice fresh or canned 
mushrooms, equal parts with macaroni and grated 
cheese, put in pan, cover with Anchovy sauce and 
bake. 

Opossum saute, with Lima beans. 

Opossum braised, a la Jardiniere. 

Opossum, broiled, sauce Poivrade. 

Opossum, Southern style — Baked with sweet pota- 
toes, served with them, and corn bread. 

Oxtails, Haricot of, a la Printaniere. 

Oxtails, Saute, a la Robert. 

Oxtails, curried, with macaroni 

Ox Palates, a la Ravigote — Blanched, dipped in thick 
Veloute, breaded, fried, served with sauce Ravi 
gote. 

Ox Palate croquettes, a l'Ecarlate. 

Partridge, salmis of, with stuffed olives. 

Partridge, with cabbage, a la Chipolata. 

Partridge croquettes, a la Perigeux. 

Partridge, saute of, Chasseur. 

Partridge, Capilotade of. 

Partridge a la Catalane — Larded, braized, served 
with a garnish of diced ham, onions, green or red 
peppers and mushrooms, in Madeira sauce. 

Partridge, broiled (young ones), Chutney sauce. 

Partridge, fillets of, h la Parisienne — Cut out of 
carrots, yellow and white turnips, balls with a 
Parisienne cutter, hearts of onions to match, braise 
the fillets, garnish with the glazed vegetables and 
serve with game sauce. 

Pheasant, boiled, celery sauce. 

Pheasant, fillets of, aux Huitres — Simmer very slowly 
in oyster liquor till done, then serve with a rich 
oyster sauce. 

Pheasant, larded and braised, bread sauce. 

Pheasant, braised, a la Soubise. 

Pheasant, salmis of, a la Chipolata. 

Pheasant, curried, with Rissoto. 

Pheasant, larded fillets of, with stuffed cucumbers 

Pheasant legs, Stuffed, a. la Perigeux. 



io ENTREES, continued. 

Pheasant, saute of, with shallots. 

Pheasant, Rissoles of, a, la Demi-Deuil. 

Pheasant, stewed, with bacon and macaroni. 

Pheasant, stewed, with braised stuffed lettuce. 

Pigeon pie. 

Pigeon, timbale of, with button mushrooms. 

Pigeon, stewed, with tomatoes. 

Pigeon, salmis of, aux croutons. 

Pigeon, fried in batter, sauce Piquante. 

Pigeon cutlets, braised, asparagus points. 

Pigeon cutlets (minced), a la Marechale. 

Pigeons, ragout of, a la Julienne. 

Pigeons, fried, with puree of celery (or spinach) 

Pigeon, stewed, with green peas. 

Pigeons, curried, with rice. 

Pigeons stuffed with parsley, and braised. 

Pigeons, Capilotade of. 

Pigeons and sweetbreads, a la Financiere. 

Pigeons and olives, (simmered), au Madere. 

Pigs feet, saute, a la Vinaigrette. 

Pigs feet, fricassee of, a. l'Allemande, 

Pigs feet, broiled, Maitre D'Hotel. 

Pigs feet, fried, Italian sauce. 

Pigs feet, a la Ste Menehould — Take out the large 
bone, fill with chicken forcemeat, dip in melted 
butter, then in bread crumbs, (not cracker crumbs) 
broil slowly, and serve with Robert sauce. 

Pigs feet, crepinettes of, a la Perigeux 

Pigs feet, stewed, a la Poulette. 

Plovers, Salmis of, a la Financiere. 

Plovers, broiled, aux croutons. 

Plovers, fillets of, a la Provencale. 

Plovers, en croustade, aux Champignons. 

Plovers, braised, sauce Bourgignotte. 

Plovers, Capilotade of. 

Plovers, larded, with sweetbreads, en demi-glace. 

Pork tenderloin, with sweet potatoes. 

Pork, cold, broiled, sauce Tartare. 

Pork, fillets of, saute — Glaze and serve with either 
brown Italian or Robert sauce. 

Pork cutlets, broiled, Anchovy sauce 

Pork, stewed fillets of, with sauer-kraut 

Pork, fried pickled, with apples. 



ENTRIES, CONTINUED. II 

Pork rissoles, sauce Creole. 

Pork tenderloin, broiled, sauce Robert, 

Pork, grenadins of, sauce Bretonne. 

Pork, entrecote of, sauce Soubise. 

Pork tenderloin, k la Lyonnaise. 

Pork tenderloin, scallops of, curry sauce. 

Pork cutlets (minced), a la Marechale. 

Pork tenderloin braised, with puree of sweet pota- 
toes. 

Prairie chicken, Supreme of. 

Prairie chicken, a la Russe — Roast, cut up in joints, 
glaze with game glaze, garnish with Flageolets. 

Prairie chicken, a la Financiere — Take the legs and 
breasts, stuff with a forcemeat of game, and the 
livers braise, and serve with a Financiere garnish. 

Prairie chicken, saute, sauce Bigarade. 

Prairie chicken.au Fumet — Boneless fillets, simmered 
in game sauce; finish with sherry and serve au 
Crouton. 

Prairie chicken, a la Chasseur — Roast, cut up, sirr 
mered in, and served with a sauce Chasseur. 

Prairie chicken, Salmis of, with truffles. 

Prairie chicken, a la Ailsa — Boneless fillets, covered 
with essence of game, breaded, browned in buttc ' 
in the oven, serve with jelly, and water cress. 

Prairie chicken braised, a la Chipolata. 

Prairie chicken, Capilotade of, en Crofistade. 

Prairie chicken, ragout of, with prunes — Stew the 
prunes in red wine, and add both to the ragout at 
the finish. 

Quail, Chaudfroid of, en Crofistade. 

Quail, braised, celery sauce. 

Quails, a. la Crapaudine. 

Quails, a la Duchesse — Clean and scorch 12 fat 
quails, return their livers, brown quickly with y 2 
pound fat salt pork, in a Sautoir ; when nearly done 
add a pint of Consomme, a bunch of parsley, (bay- 
leaf, saffron and cayenne,) boil up a little, add % 
pound rice, cover the Sautoir, let cook till done, 
take out herbs and spices, and serve the rice as a 
border to the quails. 

Quail, ragout of, au Gratin. 

Quail, minced cutlets of, k la Marechale. 



12 ENTREES, CONTINUED. 

Quail, braised, a la Macedoine. 

Quail, Salmis of, with olives. 

Quail, broiled, blackberry jam (or jelly). 

Quail, compote of — Quarter the quails, cut some 

ham, sweetbreads and truffles into dice, put all in 

Madeira sauce and simmer, serve on a fancy 

Crouton. 
Quail, Capilotade of. 
Rabbit, attereaux of, Italian sauce. 
Rabbit, braised, with glazed onions. 
Rabbit, blanquette of, with mushrooms. 
Rabbit, curried, with Rissoto. 
Rabbit, epigramme of, a la Bordelaise. 
Rabbit, braised fillets of, with cucumbers. 
Rabbit, fricassee of, a la Royale. 
Rabbit, croquettes of, sauce Poivrade. 
Rabbit, cutlets of, sauce Colbert. 
Rabbit, rissoles of, with green peas. 
Rabbit, ragout of, a la Provencale. 
Rabbit, saute of, a la Chipolata. 
Rabbit, larded fillets of, a la Poulette. 
Rabbit, braised, with spinach — Use the legs, bone 

them, insert a piece of bacon, instead of the bone, 

braise with bacon, and thyme, serve with spinach. 
Rabbit, stewed in sauce Soubise. 
Rabbit pie, with Victoria potatoes. 
Rabbit stew, a la Jardiniere — Cut the vegetables 

with Parisienne size potato scoop. 
Rabbit, (young) broiled, Maitre D'Hotel. 
Rabbit, Civet of, with mushrooms. 
Snipe, en Brochette, Maitre D'Hotel. 
Snipe, braised, en croustade — Line the croustade 

with liver forcemeat, and make hot, just before 

serving. 
Snipe a la Demi-Deuil, (serve with Perigeux sauce). 
Snipe, Salmis of, with mushrooms. 
Snipe fried, au cresson — Serve a quarter of a sour 

orange with each snipe, as well as the watercress. 
Snipe, ragout of, au Crouton. 
Snipe, fillets of, en Caisse — % fill the case with a 

puree of game livers and giblets, and serve the 

fillets, saute's on top. 
Snipe, broiled, Maitre D'Hotel, (garnish with cress) 



ENTREES, continued. 13 

Sweetbreads, fricandeau of, with spinach. 
Sweetbreads, a. la Villeroi — Blanch, dip in Veloute, 

double breaded, fried, served with Villeroi sauce 

and green peas. 
Sweetbreads, curried, aux Croutons. 
Sweetbreads, a. la Pontell — Fricassee of sweetbreads 

and mushrooms in sauce Albert. 
Sweetbreads, au Beurre-Noir. 
Sweetbreads, a la Colbert — Blanched, split, breaded 

and broiled, served with Colbert sauce. 
Sweetbreads, braised, a la Rothschild — Serve with 

Bearnaise sauce and sliced truffles. 
Sweetbreads, blanquette of, with truffles. 
Sweetbreads, ragout of, a la Provencale. 
Sweetbreads, rissoles of, Jolie Fille. 
Sweetbreads, a. la Toulouse — Serve with asparagus 

points, and green peas, in Toulouse sauce. 
Sweetbreads, croquettes of, with peas (in Bechamel). 
Sweetbread cutlets (minced,) a, la Marechale. 
Sweetbreads, fricassee of, a la Conde. 
Sweetbreads, saute of, with baked tomatoes. 
Sweetbreads, vol-au-vent of. 
Sweetbreads, en croustade, sauce Napolitaine. 
Sweetbreads, glace, a la Financiere. 
Sweetbreads, larded, a la Macedoine. 
Sweetbreads, breaded, sauce Tartare. 
Sweetbread patties, sauce Supreme. 
Sweetbreads, epigramme of, Tomato sauce. 
Sweetbreads, cromeskies of — Serve with mushroom 

sauce. 
Sweetbreads and mushrooms, Timbale of. 
Sweetbreads, fried, sauce Perigueux. 
Tripe, honeycomb, a la Creole— Cut in finger strips, 

and simmer till done in sauce Creole. 
Tripe, honeycomb, fried, sauce Soubise. 
Tripe, honeycomb, broiled, Italian sauce. 
Tripe, honeycomb, fried in batter, sauce Vinai 

grette. 
Tripe, honeycomb, k l'Espagnole — Simmer in Es- 

pagnole sauce, and serve with stewed onions. 
Tripe, honeycomb, au Crouton — Cut in finger strips 

and simmer in Albert sauce till done. 
Tripe, honeycomb, curried, au Crouton. 



14 ENTREES, CONTINUED. 

Tripe, honeycomb, fricassee of. 

Tripe, honeycomb, k la Toulouse — Cut in finger 
strips, saute with some diced bacon, add a glass 
of white wine, cover with Toulouse sauce, simmer 
till done, garnish with minced gherkins. 

Turkey, fillets of, a la Milanaise, 

Turkey legs stuffed, a l'ltalienne. 

Turkey, hashed, a la Cr^me — Serve with poached 
egg- 

Turkey, scalloped, au Gratin. 

Turkey wings, stuffed, and stewed with celery. 

Turkey giblets, saute, baked tomatoes. 

Turkey, brochette of, Maitre D'Hotel. 

Turkey croquettes, Hanover sauce. 

Turkey cutlets, a la Chipolata. 

Turkey patties, sauce Supreme. 

Turkey livers and truffles, vol-au-vent of. 

Turkey, fricassee of, with peas. 

Turkey, rechauffe of, with mushrooms. 

Turkey giblets, haricot of, a la Jardiniere. 

Turkey, curried, au Rissoto. 

Turkey, rissoles of, sauce Veloute. 

Turkey wings, en Tortue. 

Turkey, cromeskies of, a la Bechamel. 

Turkey, quenelles of, tomato sauce. 

Turkey, pinions of, a la Diable — Take young, tender, 
turkey wings and boned legs, broil, and serve with 
Devil sauce and stuffed baked tomatoes. 

Turtle fins, fricassee of, a la Poulette. 

Turtle fins, braised, a la Financiere. 

Turtle fins, a la Bechamel. 

Turtle, patties of, sauce Poivrade. 

Turtle, quenelles of, sauce Perigueux. 

Turtle steaks, broiled, currant jelly. 

Turtle, rechauffe of, a la St. Florentine. 

Veal, blanquette of, (serve with diced salt pork and 
mushrooms.) 

Veal, blanquette of, with stuffed cucumbers. 

Veal, blanquette of, with mushrooms en Crofistade. 

Veal, roulade of, with Fiae-herbs sauce. 

Veal, braised breast of, a la Milanaise. 

Veal cutlets, larded and braised, with Flageolets. 

Veal, breast of, fricassee, a la Poulette. 



ENTREES, CONTINUED. IS 

Veal cutlets, braised, sauce Colbert. 

Veal curried, with rice (or Rissoto). 

Veal, fricandeau of, with spinach. 

Veal, grenadins of, tomato sauce. 

Veal, rissoles of, sauce Supreme. 

Veal, cannelon of, au Madere — Take a breast of 
veal, bone it, spread it with forcemeat, roll it up, 
tie it, braise it, and serve with Madeira sauce. 

Veal cutlets, broiled, sauce Colbert. 

Veal, ragout of, with potato croquettes. 

Veal, braised fillet of, sauce Comtesse. 

Veal cutlets (minced) with tomato puree. 

Veal, cromeskies of, sauce Perigueux. 

Veal, grenadins of, with stewed okra. 

Veal, haricot of, a la Julienne. 

Veal, hashed, k la Creme — Serve with poached egg. 

Veal, paupiettes of, h la d'Uxelles. 

Veal, stewed breast of, with cauliflower. 

Veal, stuffed shoulder of, k la Provencale. 

Veal, timbales of, sauce Villeroi. 

Veal cutlets, stewed with oyster plant. 

Veal and ham pie. 

Veal, k la Marengo — Take small cutlets, dip in flour, 
fry brown in oil, (rare) with some minced shallots 
and diced salt pork, pour off the fats, cover with 
equal parts of tomato sauce and Espagnole, sim- 
mer till done, then add a glass of sherry and serve 
au Crouton. 

Venison steak, broiled, Poivrade sauce. 

Venison cutlets, braised, Piquante sauce. 

Venison, civet of, with mushrooms. 

Venison chops, broiled, jelly sauce — Jelly sauce is 
equal parts of jelly and butter, melted and beaten 
together. 

Venison, haricot of, a la Flamande. 

Venison cutlets, a la St. Hubert— Lard the cutlets 
and stew them in a little madeira sauce till done, 
add some sliced gherkins to the sauce, a little 
sugar, reduce rapidly, and serve over the cutlets. 

Venison chops, saute, with mushrooms. 

Venison cutlets, fried, (in butter) Financiere sauce 

Venison, braised saddle of, a la Polonaise. 

Venison, stewed breast of, a la Bordelaise. 



i6 ENTREES, continued. 

Venison cutlet, saute, with baked tomatoes. 

Venison croquettes, Jelly sauce, 

Venison, rissoles of, sauce Piquante. 

Venison, scallops of, (in Poivrade sauce) with Vic« 
toria potatoes. 

Venison pie, sauce Bourgignotte. 

Venison steak, a la Chasseur — Broil, and serve with 
Maitre D' Hotel sauce and water cress. 

Woodcock, salmis of, with stuffed olives. 

Woodcock, braised, a la Perigueux. 

Woodcock, fillets of, a la Lucullus — Cover the fillets 
with chicken forcemeat, dip in beaten egg, simmer 
in Veloute, serve on a crouton, pour over a spoon- 
ful of Fumet, and garnish with a Salpicon of game. 

Woodcock, a la Chasseur — Braise, when nearly 
done, put them into a sauce composed of Espag- 
nole, sherry wine, mushroom liquor and lemon 
juice, simmer till done, and serve the sauce with 
them. 

Woodcock, broiled with bacon, Maitre D'Hotel. 

Woodcock, vol-au-vent of, with truffles. 

Woodcock, saute, a la Strasbourg — Saute quickly in 
butter and finish in a sauce composed of equal 
parts madeira, tomato and game sauces, add a few 
mushrooms, chopped parsley, truffles, foie-gras and 
a glass of white wine. 

Woodcock, a la Talleyrand — Roast the bird, take 
the 2 breasts and cover with a Salpicon of game, 
simmer in consomme 10 minutes, serve on a fancy 
crouton, with a rich glaze of game and minced 
truffles. 

Woodcock, chaudfroid of, in Savory jelly (cold). 

Woodcock, petit bouchees of, au Salpicon. 



ADDITIONAL RECIPES. 



ADDITIONAL RECIPES. 



17 



FRIDAY ENTRIES. 

Artichokes with egg, Maitre D'Hotel— Artichoke 
bottoms, boiled, served on toast, with quartered 
hard boiled eggs and Maitre D'Hotel butter. 

Artichokes, au Gratin — Shape the artichokes like 
oysters, cover with Anchovy sauce and bake au 
Gratin. 

Asparagus omelet, sauce Vinaigrette. 

Bass, a la Conde — Baked in oven, with oiled paper 
over, wine, broth, oil, salt, pepper and shalots in 
the pan; when nearly done, add equal parts, pars- 
ley sauce and Espagnole. 

Bass, a. la Bordelaise — Fillets of bass, braised in and 
served with a Bordelaise sauce, garnish with 
shrimps. 

Bass, a la Chambord — Fillets of bass, larded and 
braised, served with equal parts of Chambord 
garnish and tomato sauce, garnish with fish 
quenelles. 

Beans, string, h, la Poulette — Blanch the beans, then 
simmer till done in Poulette sauce, garnish with a 
border of Rissoto. 

Bloaters, a la Marvin — Take the meat free from 
bones, and pound it with an equal amount of Parme- 
san cheese, season with pepper and Harvey sauce, 
shape into pieces like a finger, bread, fry, and 
garnish with parsley and lemon. 

Bluefish, fillets of, a la Venitienne — Saute the cutlets, 
add some sliced mushrooms and minced shallots, 
a glass of white wine, some sliced tomatoes, cover 
with tomato sauce, bake, serve with the sauce. 

Cabbage and cheese, au Gratin — Alternate layer of 
cooked cabbage and cheese, covered with a good 
butter sauce and baked, au Gratin. 

Cauliflower, scalloped, au Gratin. 

Celery stewed on toast, sauce Veloute (like Aspaia- 
gus). 

Celery fritters, or croquettes (see macaroni cro- 
quettes). 

Celery baked with cheese (like macaroni and cheese). 



18 FRIDAY ENTREES, continued. 

Celery patties —Take the hearts of 8 heads of celery, 
boil till tender, let drain, then pound it in a mortar 
with a cupful of grated ham, a cupful of cream, a 
cupful of fine breadcrumbs, a little butter, pepper 
and salt, steam the mixture till it thickens, fill the 
patty cases and serve very hot. 

Codfish, scalloped, au Gratin. 

Codfish, curried, with rice. 

Codfish cutlets, fried, Egg sauce, (fresh cod). 

Cod and oyster pie, a la Francaise — Fresh cod in 
flakes, scalded oysters added, covered with Au- 
rora sauce and kept hot, (not boiled), served be- 
tween top and bottom crust of a piece of puff paste. 

Codfish tongue patties — Fry the tongues in butter, 
drain and mix into tomato sauce, then fill the 
patties. 

Codfish steak, broiled, sauce Hollandaise. 

Codfish steak, fried, a la Portugaise; serve with a 
sauce composed of 3 parts Creole to 1 part 
Anchovy sauces. 

Codfish and oyster croquettes, Admiral sauce. 

Codfish roe, fried, sauce Normande. 

Codfish cutlets, Parsley sauce. 

Clam fritters, a la Chevaliere. 

Clams, baked, en Coquille. 

Clams, scalloped in shell. 

Clam croquettes, sauce Havraise. 

Catfish steak, saute, k la Creole. 

Catfish steak, broiled, Lemon sauce. 

Catfish steak, fried, Anchovy sauce. 

Crabs, devilled, en coquille, sauce Tartare. 

Crab croquettes, Curry sauce. 

Crab, scalloped, au Gratin. 

Crab, stewed, with tomatoes. 

Crab, soft shell, boiled, sauce Mayonnaise. 

Crab, soft shell, fried, Italian Sauce. 

Crab, soft shell, broiled. Maitre D'H6tel. 

Crabs, soft shell, steamed, sauce Bechamel. 

Crabs, a la Creole— Stuff some tomatoes with crab 
meat and braise them in Creole sauce. 

Crab cromeskies, Cardinal sauce. 

Crab croquettes, sauce Vinaigrette. 

Crayfish, with Anchovies, au Gratin. 



FRIDAY ENTREES, continued. 



*S 



Crayfish, omelet of, sauce Aurora. 

Crayfish rissoles, sauce Admiral. 

Crayfish, scalloped, sauce Supreme. 

Crayfish, bouchees of, with lobster coral. 

Crayfish, en Matelotte. 

Cucumbers, stuffed, (with fish forcemeat) and 

braised. 
Cucumbers, a la Poulette — Cut in pieces, size of 

finger, scrape out seeds, blanch in salted water 

and finish in Poulette sauce. 
Cucumbers, fried, on toast, sauce Veloute. 
Cucumbers, stuffed and curried. 
Cucumber fritters, sauce au Naturel. 
Cncumbers fricassee, au crouton — Add a little sugar, 

vinegar, Worcestershire sauce, and some beaten 

yolks to the fricassee. 
Eggs, a la Robert — Hard boiled eggs, cut in half, 

lengthwise, broiled, served on a crouton with 

Robert sauce. 
Eggs, a la Poulette — Quartered hard boiled eggs and 

mushrooms, made hot in sauce Veloute, served en 

croiistade, garnish with fried parsley. 
Egg, au Soleil — Thin slices of half cooked bacon, a 

soft fried egg, put together, dipped in batter and 

fried. 
Eggs, a la Valencienne — Boiled rice, tomato sauce, 

minced mushrooms and Parmesan cheese, mixed 

and made hot, use as a border with fried eggs on 

toast in center. 
Eggs, a la Genoise — Mince hard boiled eggs, whites 

and yolks separately, some boiled rice, chopped 

parsley, minced cooked shallots, mix and make 

hot with a little butter, and serve on toast. 
Eggs, stuffed with anchovies— Grate the yolks, 

pound the anchovies, mix, fill the whites, make 

hot and serve with Hollandaise sauce. 
Eggs, au Gratin — Individual orders; break 2 eggs in 

a dish, season with pepper and salt, sprinkle with 

grated Gruyere or Parmesan, put in a quick oven 

till quite set and brown, serve in dish it was 

baked in. 
Eggs on cheese — Take 1 pound of grated cheese to 

4 eggs and a cup of milk, lay the cheese in pan, 



20 FRIDAY ENRTEES, CONTINUED. 

beat the eggs and milk together, pour over the 
cheese, bake slowly 20 minutes, serve on buttered 
toast. 

Egi;s scrambled with tomatoes — 1 cup minced onions, 
a dozen tomatoes rubbed through a seive, put 
them into a saucepan with the tomato juice, some 
pepper, salt and little butter, simmer till onion is 
done, then break in a dozen eggs, and stir till they 
are almost set, (serve in cases). 

Eggs, curried, with Rissoto. 

Eggs, ragout of, with mushrooms. 

Eggs, en Aspic — Take a set of gem pans, coat with 
aspic, lay a fried egg (trimmed) in face down, a 
thin circle of cooked ham on the egg, fill up with 
aspic, let set, serve on lettuce. 

Eggs scrambled with herbs — Beat the eggs with a 
little salt, pepper and minced green herbs, scram- 
ble with butter and serve en Caisse. 

Eggs scrambled with Asparagus — Asparagus peas, 
saute, and mix in soft scrambled eggs, serve en 
Croustade. 

Eggs, a la Soubise — Sliced, hot, hard boiled eggs on 
top of a puree of creamed onions. 

Eggs, k la Maire — Poached egg, on slice of toast 
floating in Madeira sauce, garnished with grated 
ham, tongue, parsley and truffles. 

Eggs, a l'lndienne — Eggs poached in Albert sauce, 
flavored with curry, served on toast with sauce 
around. 

Eggs, a la Creole — Hard boiled eggs, cut in half 
lengthwise, yolks cut up and mixed in Creole gar- 
nish, whites filled with it, baked, fried crumbs 
over. 

Eggs, blanquette of — Take 2 dozen whites and yolks 
steam separately, cut up in dice size, with equal 
quantities of diced ham, tongue and button mush- 
rooms, make hot in Supreme sauce and serve en 
Croustade. 

Eggs, a la Neige — Hard boiled egg, cut crosswise, 
yolk taken out, its place filled with chicken force- 
meat, heaped up, serve on a bed of rice with white 
Italian sauce. 

Eggs en Matelote — Poached eggs on toast with a 
Matelote garnish. 



FRIDAY ENTREES, continued. 21 

Eggs, k la Bechamel— Hard boiled eggs, (whole), 
breaded, fried, served with sauce Bechamel. 

Eels a la Broche — Marinaded, larded, skewered, 
roasted and served with Shalot sauce. 

Eels, en Matelote— Large pieces, stewed, and served 
with Matelote garnish. 

Eels, fried, sauce Tartare — Parboil the eel in mari- 
naded stock, bread, fry and serve with Tartare 
sauce. 

Eels, a la Chevalier — Boned, dipped in batter, fried, 
served with sauce Vinaigrette. 

Eels stewed with puree of onions. 

Eels, stewed, a l'Anglaise — Stewed in thin butter 
sauce, flavored with herbs, parsley, grated lemon 
rind and juice (or vinegar). 

Eels en Mayonnaise — Finger length pieces soaked in 
salt water 2 hours, taken out, wiped dry, baked in 
pan with spices, vinegar, water, a little gelatine, 
served cold with Mayonnaise. 

Eels, fricassee of, (in Anchovy sauce), garnish with 
sliced cucumbers and gherkins. 

Eel patties (or pie)— Cut up small, simmer till done 
in Admiral, Aurora or Anchovy sauces. 

Eels, braised, sauce Allemande. 

Eels, boiled, Parsley sauce. 

Eels, broiled, Echalotte sauce (add lemon juice to 
sauce). 

Eels, scalloped, au Gratin, (bake with equal parts of 
white Italian and Anchovy sauces). 

Frog legs, fricassee of. 

Frog legs, saute of, a la Marengo. 

Frog legs, baked, au Gratin. 

Frog legs, broiled, Maitre D'H6tel. 

Frog saddles, bread crumbed, sauce Tartare. 

Frog legs fried, (almost any sauce is good). 

Frogs, croquettes of— Bind the croquette mixture 
with Allemande sauce and serve the croquette 
with Villeroi sauce. 

Haddock with Macaroni— One part of flakes of 
boiled smoked haddock, to two parts of boiled 
macaroni, laid in pan alternately, cover with pars- 
ley sauce, sprinkle with grated cheese and bake. 



22 FRIDAY ENRTEES. continued. 

Haddock, emince of — Smoked haddock in small 
flakes, made hot in a butter parsley sauce, served 
on toast, with quartered hot hard boiled eggs. 

Herring in Savory sauce — Take hard roe smoked 
bloaters, remove the roe (entire), bone the 2 sides 
of the fish, roll the fillet round the % roe, tie, lay 
in pan with little butter and bake 10 minutes, serve 
with a sauce of equal parts butter and anchovy 
sauces, flavored with thyme and Worcesteishire 
sauce, garnish with lemon. 

Herring roes, a. l'Anglaise — Soft roes, marinaded, 
bioiled, put in paper cases, sprinkle with salt, 
pepper, breadcrumbs and chopped parsley, put on 
a small piece of butter and bake 5 minutes, serve 
with Echalote sauce and sliced lemon. 

Hominy croquettes with cheese (see macaroni cro- 
quettes.) 

Lobster with mushrooms, au Gratin. 

Lobster patties, a. la Cardinal. 

Lobster croquettes, sauce D'Homard. 

Lobster cutlets, Anchovy sauce. 

Lobster fried, sauce Tartare. 

Lobster broiled, Maitre D'Hotel. 

Lobster, scalloped. 

Lobster omelet, Aurora sauce. 

Lobster curried, with Victoria potatoes. 

Lobster, a la Bordelaise — Saute the meat with a 
little minced onion, add % CU P each of madeira 
and white wines, reduce till demi glace, then add 
equal parts of tomato and Espagnole sauces, bring 
to a boil, finish with chopped parsley and cayenne. 

Lobster, a la Newburg — Meat of 2 lobsters, cut in 1 
inch pieces, some sliced truffles, saute in butter 
for s minutes, then add % a cup of madeira wine 
and reduce one-half, beat a cupful of cream with 
5 yolks of egg, add it to the lobster, shuffle about 
till thick and serve in a tureen very hot. 

Lobster devilled, en coquille — Take the meat, mince 
it, and season with salt, cayenne, mustard, onion 
juice, Worcestershire sauce, chopped parsley and 
Bechamel, put back in shell, strew breadcrumbs 
on top and bake 20 minutes. 



FRIDAY ENTREES, continued. 23 

Lobster, a la Creme en Caisse — Cut lobster meat 
into dice, put in a bowl with some Aspic jelly, salt, 
pepper, nutmeg, mayonnaise and sauce Veloute, 
mix together, steam it, and serve in fried cases. 

Lobster, salpicon of— Diced lobster, truffles and 
mushrooms, reduced till thick in Bechamel sauce 
and served en Croustade. 

Lobster Brochettes — Marinade the lobster meat for 
1 hour in a little oil, salt, pepper, nutmeg and 
Worcestershire sauce, then place on a skewer, 
alternately with a mushroom, serve with broiled 
bacon and Maitre D'Hotel sauce. 

Lobster with tomatoes — Small pieces of lobster in 
Bechamel to stuff the tomatoes, placed, inverted 
in patty pans, steamed, served hot with lobster 
sauce, cold with Aspic jelly. 

Mussels — Cooked in any and every way you cook 
oysters, they are cheaper, but equal in flavor — try 
them ! 

Mushroom rissoles — A quart of minced fresh mush- 
rooms, 2 minced onions, pepper, salt, a pinch of 
ground herbs, simmered in thick sauce till onion is 
done, a spoonful in round of pastry, fold over, 
sprinkle with breadcrumbs and fry in oil. 

Mushrooms, farcies, au Crouton — Large mushrooms, 
peeled, stalks minced with parsley, chives and 
shallots, sauteed in butter, used to stuff the mush- 
rooms, bake about 10 minutes, served on fancy 
Croutons. 

Mushrooms, broiled on toast, (Maitre D'Hotel). 

Mushrooms, en Croustade — Stew fresh or canned 
mushrooms in Poulette sauce, add little chopped 
chives and parsley, serve en Croustade. 

Mushrooms, Vol-au-vent of — Stew the mushrooms in 
sauce Supreme, and fill the Vol-au-vents. 

Mushrooms, fricassee of — Fresh mushrooms broiled, 
on outside till brown, simmered in thin Bechamel 
till done, served with fancy croutons. 

Mushrooms, au Salpicon — Fresh mushrooms, the 
stalks minced and sauteed with a few shallots and 
parsley, added to a little minced chicken in Su- 
preme sauce, the mushrooms stuffed with It and 
baked, served on buttered circles of toast. 



34 FRIDAY ENTRIES, CONTINUED. 

Mushrooms, en Caisse — Saute the mushroom stalks 
with some shallots, till tender, add the mushrooms, 
cover with sauce Veloute, simmer till thick and 
fill either fried or paper cases, dusted with parsley 
dust. 

Mushroom omelet, au Madere — Use either canned 
or fresh mushrooms, saute till tender with a few 
shallots, simmer in Madeira sauce, enclose the 
mushrooms in the omelet, pour the sauce around. 

Mushrooms, fried, on toast — Saute the mushrooms 
a nice brown in butter, squeeze in the juice of a 
lemon, a dash of cayenne, serve very hot on but- 
tered toast. 

Mushrooms, stewed, Madeira sauce — Saute the 
mushrooms in butter till brown, put into Madeira 
sauce, simmer till tender, add a glass of sherry 
wine, and serve in a border of creamed mashed 
potato. 

Mushrooms, a la Creme, au Gratin — Saute the mush- 
rooms, take individual dishes, butter them, coat 
with bread crumbs, put in a layer of mushrooms, 
one of bread crumbs (not cracker dust), another 
layer of mushrooms, fill up with Supreme sauce, 
cover with equal parts grated Gruyere and bread 
crumbs, sprinkle with melted butter, and bake 
brown. 

Oyster plant fritters, served with grated cheese in a 
Bechamel sauce. 

Oyster plant patties — Use Veloute sauce, flavored 
with anchovy. 

Oyster plant croquettes, sauce Villeroi. 

Oysterplant with mushrooms — Blanch the oyster 
plant, saute the mushrooms, put both into a sauce 
Poulette, simmer till tender, serve with a border 
(pastry) or in cases, (fried or paper). 

Oysters a la D'Uxelles — Fricassee oysters and mush- 
rooms, put in individual molds or shells and bake 
au Gratin. 

Oysters, a la Villeroi — Coat the oysters with Villeroi 
sauce, let set, bread, fry and serve with lemon. 

Oysters a. la Diable— Broiled oysters (on toast) with 
butter, lemon juice and cayenne. 



FRIDAY ENTREES, continued. 25 

Oysters, stuffed and broiled, Maitre D'Hotel. 

Oysters, scalloped 

Oysters, fricassee of, on toast. 

Oysters, stuffed and panned, serve on toast with 
their own liquor and a quarter of a lemon. 

Oyster fritters, sauce Normande. 

Oysters fried, sauce Creole. 

Oysters, baked, au Gratin (use Parmesan). 

Oyster croquettes, sauce Bechamel. 

Oysters, curried, with rice boiled in scalded oyster 
liquor. 

Oysters fried with bacon (or cromeskies) — Very 
thin slices of bacon, rolled round the oyster, pin 
with a tooth pick, dip in batter, fry, withdraw the 
tooth pick, serve on toast with Tomato sauce 

Oysters, a. l'ltalienne — Macaroni boiled in 1 inch 
lengths, oysters scalded, alternate layers of both 
in pan, sauce made of both the liquors, (oyster and 
macaroni) thickened with egg yolks, poured over 
ingredients, bread crumbs on top and bake. 

Oyster patties— Use Supreme sauce, slightly flavored 
with anchovies. 

Oyster omelet— Scald the oysters, add the liquor to 
a sauce Normande, reduce, put the oysters into 
the omelet, pour sauce around. 

Oysters, a la Baltimore— Saute the oysters in butter, 
add the juice to a little glaze and Madeira sauce 
and reduce to X glaze, dip the oysters in and glaze 
them, serve on buttered toast, garnish with lemon. 

Oysters, a la Broche — Mince some parsley, thyme, 
and shallots very fine, add a little pepper and salt, 
roll the oysters in this mixture, then dip in beaten 
egg, then in bread crumbs (not cracker dust) then 
place on skewer, with alternate, thin slices of 
bacon and sweetbread, fry in hot lard, serve on 
toast, with Maitre D'Hotel and lemon. 

Oysters en Croustade— Scald the oysters, add the 
liquor to equal parts o fVeloute and Anchovy sauces, 
reduce, add the oysters, (dont boil again) put in 
croustade, a mixture of grated cheese and bread 
crumbs on top, browned with Salamander. 
Oysters, timbale of, sauce Hollandaise. 



26 FRIDAY ENTREES, continued. 

Oyster cutlets (minced) sauce Normande. 

Oysters en Casserole — Make the Casserole of mashed 
potatoes, fill with the oysters a la Poulette. 

Okra and tomatoes, scalloped, au Gratin. 

Rissoto a l'ltalienne — Boiled rice, butter, grated 
cheese and tomato puree, mixed and simmered. 

Rarebit, Welsh — With poached egg on top it is 
called Golden buck. 

Salmon cutlet, saute, sauce Milanaise. 

Salmon omelet, Oyster sauce. 

Salmon steak, broiled, Tartare sauce. 

Salmon, fillets of, saute a la Matelote. 

Salmon, petit timbales of — Garnish with shrimps and 
serve with Cardinal sauce. 

Salmon curry with rice — Flavor the curry with an- 
chovy essence. 

Salmon, scalloped, au Gratin, (use Aurora sauce.) 

Salmon patties — Use lobster sauce to mix with the 
salmon. 

Salmon croquettes, Parsley sauce (flavor sauce with 
lemon juice and grated rind.) 

Salmon cutlets (minced) a la Marechale — Garnish 
with sliced cucumbers in sauce Supreme. 

Salmon fried, Gherkin sauce — Small fillets of fresh 
salmon, marinaded, breaded, fried, served with 
Hollandaise sauce thick with chopped gherkins 
and capers. 

Salmon, smoked, h la Neige — Flake the salmon, slice 
some hard boiled eggs, make both hot in Bechamel 
with a dash of anchovy, serve with a border of 
creamed mashed potatoes, brown with a Sala- 
mander. 

Salmon, smoked, devilled — Mix a little panada with 
butter, Harvey sauce, mustard, chutney and lemon 
juice, spread the salmon with it, broil en papillote 
and serve with a garnish of slices of lemon. 

Shrimps, a la Montglas — Saute the shrimps, add 
some Bechamel or Supreme sauce, flavor it with 
mace, lemon juice, essence of shrimps or anchovies 
and chopped parsley, make some croiistades, dip 
in egg and bread crumbs (not cracker dust), fry, 
use as a case for the shrimps, garnish with lobster 
coral rubbed through a sieve and chopped parsley. 



FRIDAY ENTREES, continued. 27 

Shrimps, omelet of — Saute the shrimps, flavor with 

lemon juice and cayenne, inclose in omelet and 

pour shrimp sauce around. 
Shrimp patties, au Salpicon. 
Shrimp curry, with Spaghetti. 
Shrimps fried, a. la Mariniere — Take the live shrimps, 

wash them and fry like whitebait. 
Shrimp croquettes, sauce natural (shrimp sauce). 
Shrimps, scalloped, au Gratin, (use tomato sauce). 
Shad roe, croquettes of, Lobster sauce. 
Scallops, a. la Creme, au Gratin. 

Scallops, a. la Puree Verte — Saute the scallops, sim- 
mer in Bechamel, served with a border of puree of 

green peas. 
Scallops in shell, a la Diable — Mince the scallops, 

add a seasoning of butter, pepper, fine herbs, their 

own liquor and some bread crumbs, fill the shells 

and bake au Gratin. 
Spaghetti, au Gratin — Use equal parts of Allemande 

and Bechamel sauces. 
Spaghetti, a la Romaine — Boiled spaghetti in Poulette 

sauce, flavor with nutmeg, served with border of 

grated cheese. 
Spaghetti with Gruyere, a la Napolitaine — Spaghetti' 

boiled, drained, baked in equal parts tomato and 

villeroi sauces, with tongue cut in pencil strips 1 

inch long, diced mushrooms and Gruyere cheese. 
Spaghetti, timbale of, a la Creole. 
Spaghetti and cheese, Bechamel — Alternate layers 

of spaghetti and cheese, covered with a Bechamel 

containing plenty of chopped parsley. 
Spaghetti, a la Creole — Boiled spaghetti with minced 

ham, made hot in Creole sauce. 
Spaghetti, a la Genoise— Boiled, drained, made hot 

in Genoise sauce, garnished with cheese straws. 
Spaghetti, k la Palermetane — Boiled spaghetti in 

alternate layers with cheese and sliced tomatoes 

in pan, covered with rich meat gravy, baked till 

tomatoes are done. 
Scotch woodcock — Raw eggs, scrambled with cream 

and chopped parsley, served on anchovy toast. 
Terrapin, a- la Maryland — A white fricassee made 



2*5 FRIDAY ENTREES, continued. 

with Supreme suuce and flavored with sherry 

wine. 
Terrapin, a la Baltimore — A brown stew, made with 

Madeira sauce and flavored with Madeira. 
Terrapin, Vol-au-vent of, use the Madeira sauce. 
Turtle, braised, Poivrade sauce — Take the fleshy 

part of a turtle, lard it, braise it with herbs and 

vegetables, serve with Poivrade sauce and garnish 

with sliced gherkins. 
Turtle, fried fillets of — Thin turtle steaks, breaded, 

fried, serve with Veloute sauce and garnish with 

watercress. 
Turtle steaks, broiled, Jelly sauce. 
Turtle patties — Use a Madeira sauce, flavored with 

thyme and majoram. 
Turtle stewed, a l'Epicure — Take the remains of 

some turtle soup, stew the turtle in it, poach some 

yolks of egg and use as a garnish, flavor with 

sherry wine and serve au Crouton. 



ADDITIONAL RECIPES. 



ADDITIONAL RECIPES. 



2 9 



SWEET ENTREES. 

Almond custard fritters, glace. 

Apple croquettes, Orange sauce. 

Apple pancakes, Lemon syrup sauce. 

Apple fritters, sauce Ecumante. 

Apple shortcake with cream. 

Apples, a la Portugaise — Peel, core, simmer in a thin 
syrup till barely done, take out, drain, fill the 
cored part with apricot jam, reduce the syrup to a 
glaze and pour over the apples. 

Apples, compote of, a la Richelieu. 

Apple roll, steamed, sauce Sabayon. 

Apples fried, with creamed rice. 

Apple puffs — Cut out rounds of puff paste, minced 
raw apples, seasoned and sweetened, put on one 
edge of the paste, fold over, pinch the edges, brush 
over with egg, bake and serve with powdered 
sugar. 

Apple cobbler. 

Apples, cored, stuffed and baked in syrup. 

Apple charlotte, glace au Rhum. 

Apple compote with rice. 

Apples, timbale of, Apricot sauce. 

Apples glazed, Angelica sauce. 

Apples, compote of crab, with rice. 

Apples, Florentine of.with Pistachios — Apples cored, 
simmered till half done in lemon syrup, take out, 
drain, fill the hole with sweetened boiled rice, 
coat the outsides with a vanilla flavored chestnut 
puree, make hot in oven, sprinkle with chopped 
Pistachio nuts. 

Apricot cobbler. 

Apricot fritters, glace au Madere. 

Apricots, compote of. 

Apricots, a la Colbert — % apricot, the other half 
formed of sweet rice croquette mixture, put to- 
gether, breaded, fried, served with apricot syrup. 

Apricots, omelet of, glace. 

Apricot patties, with whipped cream. 

Apricots, a la Conde — Apricots in syrup, bordered 



3 o SWEET ENTREES, continued. 

with sweetened rice, whipped cream over the 

apricots, sprinkled with minced Pistachio nuts. 
Apricots au Crouton — Stewed apricots on sweetened 

toast, with whipped cream. 
Apricots en Caisse — Fresh apricots, halved, stoned, 

simmered in raspberry syrup, served in rice cases 

with Angelica saucs. 
Banana fritters, Rum sauoe. 
Bananas, compote of, a la Richelieu, served with a 

border of rice custard. 
Bananas, compote of, a la Conde. 
Bananas, split and fried, Custard sauce. 
Bananas, split and broiled, Cocoanut cream sauce. 
Beignet soufflee, a la Vanille— (Queen fritters, Vanilla 

sauce.) 
Beignets, aux Confitures— Queen fritters with fruit 

jam. 
Baked fritters with custard (like Eclairs). 
Bell fritters, lemon sauce— Choux paste made into 

small balls and fried. 
Blackberry shortcake. 

Blackberry compote, en Croustade (of rice). 
Boston eclairs, glace. 
Cherry cobbler. 

Cherry fritters, Cherry syrup sauce. 
Cherries, charlotte of, glace. 
Cherry custard fritters, glace. 
Cherries, compote of — Flavor with Kirsch and serve 

with border of sweetened rice. 
Cream fritters, (any flavor) Custard sauce. 
Chocolate fritters, Vanilla sauce. 
Charlotte of fruit, sauce Doree. 
Cocoanut custard fritters, Orange cream sauce. 
Eggplums in syrup, with rice. 
Eggplum fritters, glace. 
Farina cake with currant jelly. 
Farina croquettes, glace au cognac, 
French toast, Sherry wine sauce. 
Fig fritters, Almond sauce. 
Figs, compote of, a la Richelieu. 
Jenny Lind pan cakes, with jelly — i lb. flour, 3 ozs. 

powdered sugar, pinch of salt, 10 eggs, mix to- 



SWEET ENTREES, continued. jv 

gether, then add }4 lb. of melted butter and 2^£ 
pints of milk, make in omelet pans, enclose jelly, 
roll up. 

Macaroni cake, Raspberry sauce. 

Macedoine of fruit with jelly. 

Neapolitan crescents — Ribbon cake, cut into cres- 
cents with biscuit cutter, glazed with thick orange 
syrup sauce. 

Omelet soufflee, sauce Mille-fleurs — One teaspoon 
of sugar to each egg, yolks and whites whipped 
separately, the sugar and a tea spoon of milk with 
the yolks, all stirred together, baked in dish or 
oval pan, partly on top of range, finished in oven. 

Orange fritters, Claret sauce. 

Orange custard fritters, glace. 

Oranges, compote of, a. la Conde. 

Peach shortcake, Cream sauce. 

P^ach fritters, glace, au Madere. 

Peach cobbler, Orange sauce. 

Peach Charlotte. 

Peach compote, with oranges. 

Pears, charlotte of, glace. 

Pears, compote of, a la Richelieu. 

Pear fritters, Sherry wine sauce. 

Pine apple fritters, glace au Curacoa. 

Pine apple charlotte (use grated pine apple) 

Prunelles, a la Conde. 

Philadelphia puffs, Almond sauce. 

Queen fritters (almond flavor) Peach sauce. 

Queen fritters, glace (fill with custard). 

Quinces, compote of, a la Colbert. 

Quince fritters, Custard sauce. 

Raspberry roll, au vin Tokay. 

Raspberry Charlotte. 

Raspberry fritters, sauce Ecumante. 

Rice croquettes, Maraschino sauce. 

Sago croquettes, Port wine sauce. 

Sponge fritters, Brandy sauce. 

Strawberry Charlotte. 

Strawberry fritters, glace. 

Tapioca croquettes, sauce Sabayon. 

Vanilla fritters with whipped cream. 



33 



HORS DCEUVRES HOT AND COLD. 



Anchovy croutons— Mix some Parmesan cheese with 
anchovy essence and a little melted butter and 
lemon juice, spread this paste on a crouton, with 
a coiled anchovy on top. 

Anchovy canapes (i)— Minced anchovies and hard 
boiled eggs on buttered toast. 

Anchovy canapes (2)— Take very shallow fancy gem 
pans, line with pie crust and bake, fill with an- 
chovies pounded with Gruyere cheese, invert on 
a circle of buttered toast, and garnish with minced 
gherkins. 

Anchovy canapes (3) — Mixture of chopped anchov- 
ies, grated ham, truffles, gherkins, moistened with 
salad oil and caper vinegar, fill into very small 
patty cases; garnished with peices of toast and 
Aspic jelly. 

Anchovy baskets— Hard boiled egg, cut away part 
white to form an handle, representing an oval 
basket, take out yolk, pound it with some anchovy 
paste, season with lemon juice and cayenne, color 
lightly with carmine or cochineal, refill baskets, 
garnish with cress. 

Anchovy tartines — Circles of brown bread, spread 
with anchovy paste, decorated with sliced gher- 
kins alternately with whites of egg. 

Anchovy sandwich — 2 circles of brown bread, very 
thin, spread between with anchovy puree. 

Anchovies, a l'Orly — Boned anchovies fried in thin 
batter. 

Anchovies aux olives — Anchovy toast, garnished with 
stuffed olives in slices, (very pretty dish). 

Bengal sandwich — 12 hard boiled yolks, ^ lb. butter, 
2 table spoonfuls of curry powder, 1 table spoonful 
anchovy essence, 2 table spoonfuls tarragon vine- 
gar, % cup of grated bread, salt; pound the whole 
to a paste, spread between thin brown bread, cut 
in finger strips and garnish with watercress. 

Bouchees of chicken with truffles. 

Bouchees of oysters. 

Bouchees, a la Reine — Fill with diced tongue, chick- 
en, truffles and mushrooms in sauce Supreme. 



HORS DGEUVRES HOT & COLD, cont'd. 33 

Bouchees a la Strasbourg — Fill with Foie-Gras and 
mushrooms 

Bouchees a la St Hubert — Fill with a puree of game. 

Bouchees of Crayfish tails. 

Bouchees, au Salpicon — Minced poultry or game 
baked between 2 small circles of puff paste. 

Bouchees of Sardines— Make the sardines into a 
paste with Gruyere cheese, salt, pepper and chili 
vinegar, mix in a few scalded oysters (this tastes 
like Devilled crab) fill the Bouchees, and garnish 
with hard boiled yolks of egg, rubbed through a 
seive, resembling vermicelli. 

Bouchees with Marrow — Cook the marrow in Albert 
sauce. 

Bouchees, Vanderbilt — Minced cooked chicken, 
truffles, tongue and mushrooms, add some Alle- 
mande sauce, boil up and fill the bouchees. 

Boudin Noir — Black blood pudding (form of sausage) 

Boudin Blanc— White chicken pudding (form of 
sausage). 

Boudin de Veau — Finely minced veal and bacon with 
aromatic herbs, made into little sausages, poached 
and served with Perigueux sauce. 

Boudin de Lapin — Same as preceding, substituting 
rabbit. 

Boudins de Lievre— Same as above, substituting hare 

Boulettes de Gibier — Little balls of savory game, 
breaded and fried. 

Caviar Tartines — Grate an onion, mix it with some 
butter, spread on circles of toast, place a ring of 
onion on the toast, fill the interior with caviar. 

Cheese straws— 1 lb. flour, % lb. grated cheese, 4 
raw yolks, salt and cayenne to taste, make into 
pa^ste, roll out, cut in thin strips and bake. 

Cheese Savories— Take Bents water crackers, split, 
and on the open part, spread thinly with anchovy 
butter, then with a paste made of 2 parts Roque- 
fort cheese to 1 of butter, little salt and cayenne; 
garnish with minced gherkins. 

Cheese biscuits— >£ lb. butter, % lb. flour, 4 yolks, 
10 ozs. grated Gruyere, 1 table spoonful of dry 
mustard, a little cayenne; beat the butter to a 
cream, add eggs and dry ingredients, mix into 



34 HORS D'CEUVRES HOT & COLD, cont'd. 

stiff dough, roll out, cut in square biscuits, bake 
20 minutes in rather slow oven. 

Cheese Ramequins — 3^ lb. Roquefort, % lb Gruyere 
cheeses, 1 lb. butter, 16 yolks of egg (raw) and the 
inside of 4 breakfast rolls boiled in cream till soft, 
the whole made into a paste, and mixed lightly 
with 16 whipped whites of egg; put into fancy 
paper cases, and bake a fine brown (serve very 
hot). 

Cheese Bombe— Make a Choux paste of % lb. flour, 
% lb. butter and a quart of water, work in one at 
a time, 12 yolks and 8 whites of egg, then % lb. of 
grated Gruyere, fry small spoonfuls in (not) very 
hot lard, serve with Montpelier butter. 

Cheese, flans — Cut out scalloped circles of puff paste; 
on one half of it, spread a paste made of 12 ozs. 
Parmesan, 8 ozs. butter, 8 yolks and 4 beaten 
whites of egg, turn over the other half, pinch the 
edges down, brush over with egg, bake and serve 
with watercress. 

Cheese Casseroles — Cut bread with a biscuit cutter 
i$4 inches thick, then with a column cutter, cut 
out a center, leaving a bottom, dip in milk, then 
egg, then bread crumbs, fry, drain and fill with a 
mixture made of 2 parts bread crumbs, 1 part 
grated cheese, % P art butter, milk to moisten, 
little salt and cayenne, bake quickly 5 minutes, or 
till cheese melts. 

Canapes, Berne — Triangle shaped croutons, spread 
with anchovy butter, chopped whites of egg down 
one side, chopped yolks down the other, minced 
green gherkins on the third side and a stuffed 
olive in the center. 

Crab Canapes — Circle of toast spread with devilled 
crab mixture, grated cheese on top, browned in 
oven. 

Canapes of smoked salmon — Spread croutons with 
anchovy butter, place thin round of smoked sal- 
mon on top, serve with a border of hard boiled 
egg minced with parsley. 

Canapes of potted ham. 

Canapes of caviar. 

Canapes of chicken livers — Take a dozen chicken 



HORS D'CEUVRES HOT & COLD, cont'd. 35 

livers, saute with an onion till tender, pound till 
smooth, add salt, cayenne, butter, and anchovy 
essence to taste, fry some croutons, pile the mix- 
ture up on them, smooth with a knife, pyramid 
shape, place in oven till very hot, garnish with 
slices of stuffed olives and thin rings of red chillies. 

Canapes of shrimp — Shrimp paste spread on croutjns, 
garnish with coiled shrimps. 

Canapes of potted tongue. 

Caviar on toast with olives. 

Caviar with egg (1) — Cut slices of hard boiled egg, 
take out the yolk, fill its place with caviar, serve 
on thin slices of buttered brown bread. 

Caviar with egg (2) — Slice of toast, beaten white of 
egg, fancifully put around edge, caviar sprinkled 
on top, whole yolk of raw egg dropped in center, 
placed in oven till set. 

Crotistades of Caviar — Make very small croustades 
% in. deep, fill with caviar, on it place a freshly 
opened Blue Point oyster, garnish with lemon and 
watercress. 

Devilled shrimps — Minced shrimps and bread 
crumbs in equal parts, Worcestershire sauce, 
lemon juice, anchovy sauce, salt, pepper, cayenne, 
and butter to taste, mix all into a smooth paste, 
press into fancy patty pan, strew the tops with 
bread crumbs, and bake a light brown in a quick 
oven. 

Devilled biscuits — 4 ozs. butter, 4 ozs. flour, 4 ozs. 
Parmesan cheese, Worcestershire sauce and cay- 
enne, work into a paste, cut into rounds with a 
fancy cutter, 2 inches in diameter, place the 
rounds on a baking sheet, take out center with 
column cutter, gather up the trimmings, roll out 
and use the same way. 

Haddock toast — Mince Finnan haddie, work in an 
egg, a little pepper, fry till the egg is just set, in 
butter, pile on little squares of hot, buttered toast. 

Italian toast — 2 inch diameter circles of bread, be- 
tween them lay an anchovy, a little grated ham, 
a very thin slice of cooked salt pork, dip in batter, 
fry and serve with Ravigote sauce. 

Indian Canapes — Circles of bread, fried in butter, 



36 HORS D'CEUVRES HOT & COLD, contd. 

spread with, ist, potted ham, then Chutney, then 
sprinkled with Parmesan and browned. 
Italian croutons (i)— Circles of toast spread with a 
paste made of anchovies, butter and blanched 
parsley leaves, pounded, then rubbed through a 
sieve, garnish with fancy cut whites of egg. 
Italian croutons (2) — Scalloped circles of dry toast, 
spread with a forcemeat of chicken, flavored with 
butter, cream, Harvey sauce, yolk of egg, pepper, 
salt and nutmeg. 
Kidney toast — Cooked mutton kidneys, made into a 
paste, seasoned with butter, cayenne, salt and 
lemon juice, spread on toast, (serve very hot). 
Lobster sandwich — Mash some cheese and lobster 
coral, add mustard, pepper and salt to taste, mix 
into a smooth paste with tomato catsup, place be- 
tween thin buttered bread (try this once). 
Lobster Bouchees, a la Bechamel. 
Lobster toast — Mince the lobster, add salt and cay- 
enne, a little cream, make very hot and serve on 
buttered toast. 
Mango Chutney toast. 
Mangoes stuffed. 

Oyster toast — Oysters pounded with cream, seasoned 
with lemon and cayenne, spread on circles of 
brown bread toast. 
Olives, stuffed, serve with Mayonnaise. 
Olive Canapes (1) — Buttered toast, with an anchovy 

circled on it and a stuffed olive in the circle. 
Olive Canapes (2) circles of toast fried in butter, 
spread with anchovy paste, minced olives and 
capers spread on top. 
Olive slices — Minced olives, with a little butter and 
cayenne, spread on or between thin slices of 
buttered brown bread. 
Sardine crusts — Sardines, whites of hard boiled egg 
and capers, all minced fine, add a little Worces- 
tershire sauce, spread on buttered toast. 
Sardines au Parmesan — Finger strips of toast 
covered with butter and cheese and a filleted sar- 
dine on top with slice of lemon. 
Sardines in egg — Cut the hard boiled egg in half, 
pound the yolks with the sardines, and a little 



HORS D CEUVRES HOT & COLD, cont'd. 37 

minced pickles, refill each half and serve with 

watercress. 
Sardines, broiled, Maitre D'Hotel. 
Sardine Canapes— Equal parts yolks of hard boiled 

eggs and sardines, made into a paste, little lemon 

juice, spread on toast. 
Sardines with Anchovies — Finger strips of Anchovy 

toast, with fillet of sardine on top. 
Sardines Farcies — Stuff the sardine with a mixture 

of minced mushrooms, herbs and cold Madeira 

sauce, then make hot in oven and serve on a strip 

of brown bread toast. 
Sardines a la Remoulade — Skin the sardine, dip in 

Remoulade sauce, and serve on strips of brown 

bread, with watercress. 
Sardine toast — Paste made of pounded sardines 

with a little Gruyere cheese, lemon juice and cay- 
enne, spread on strips of toast, garnished with 

lemon and watercress. 
Salted almonds. 
Salted peanuts. 
Savory eggs — Hard boiled eggs, yolk mixed with 

finely minced skinned sardines, lemon juice and 

cayenne, made hot, whites filled with it, served 

on hot buttered toast. 
Tomato toast — Rub 8 raw tomatoes through a seive, 

add 4 ozs. butter, salt and pepper to taste, cook 

till done, then add 8 beaten yolks of egg, stir till 

thick, spread on hot buttered toast. 
Toulouse Bouchees— Fill the Bouchees with equal 

parts of chicken, brains and sliced mushrooms in 

sauce Veloute. 



38 



SALADS. 



Anchovy salad (i)— Shredded fillets of salted an- 
chovies, garnished with small white pickled onions, 
capers and sliced hard boiled eggs, sprinkle a 
little tarragon vinegar over anchovies. 

Anchovy salad (2) — Shredded lettuce and shredded 
Anchovies, a few minced shallots, all mixed to- 
gether dry, then sprinkle with equal parts olive 
oil and caper vinegar, beaten together. 

Artichoke and onion salad — Both cooked, and sliced, 
and dished alternately, garnish with beets and 
carrots cut with fancy potato spoon, (French 
dressing or salad cream.) 

Artichoke and tomato salad — Cooked artichoke, raw 
tomato, slice both and arrange on dish alternately, 
cover with French dressing and chopped chervil. 

Asparagus peas with tomatoes, Mayonnaise of. 

Asparagus and Cauliflower salad — Cauliflower in 
flowerets, garnished with asparagus peas, serve 
sprinkled with chopped capers and cream salad 
dressing. 

Asparagus salad — 2 inch lengths with the head, 
served on lettuce leaf, with cream salad dressing. 

Aspapargus salad with salmon — A spoonful of ice 
cold salmon en Mayonnaise, garnish with aspara- 
gus points in French dressing. 

Beet and egg salad — Slices of beetroot and eggs, 
alternately on dish, garnish with small white 
pickled onions, and grated horseradish, (cream 
salad dressing). 

Beets and potato salad — Cut out small balls, with 
Parisienne potato spoon, put the potatoes (cooked) 
in Ravigote sauce, the beets (cooked) in tarragon 
vinegar, dish up alternately. 

Cabbage salad (1) — Cut some bacon into dice, fry, 
when done, add a cup of vinegar, a cup of water, 
salt and pepper, bring to a boil, pour over the very 
finely shred cabbage, set away to get cold. 

Cabbage salad (2) — (cold slaw) finely shred cabbage, 
mix with pepper, salt, oil, vinegar and little sugar. 

Cauliflower, en Mayonnaise— Garnish with a Mace- 
doine of vegetables. 



SALADS, continued. 39 

Cauliflower salad— Flowerets of cauliflower in Re- 
moulade sauce, garnished with strips of pickled 
beet. 

Celery salad (i) — Cut in strips, 2 inch lengths, like 
macaroni, dressed with mayonnaise. 

Celery salad (2) — Celery cut in dice, mixed with 
Livournaise sauce, garnished with sliced stoned 
olives. 

Chicoree salad (chicory) — Shredded chicoree 2 
parts, shredded celery 1 part, mixed together, 
dressed with salt and pepper and equal parts of 
tarragon vinegar and olive oil beaten together. 

Chicken salad (1) — Make round chicken croquettes 
of white chicken, tongue, mushrooms and truffles, 
bread, fry, let get cold, cut in half and set around 
a bed of shredded, lettuce and endive. 

Chicken salad (2) —Equal parts of chicken and 
celery cut in dice, seasoned with salt, pepper, oil, 
and vinegar, dressed with sliced eggs and Mayon- 
naise. 

Chicken salad (3) — Take 2 parts mayonnaise, to one 
part cold liquid aspic jelly, beat together, decor- 
ate and line individual patty pans, with the beaten 
mixture, fill up with slices of chicken dressed with 
Remoulade sauce, a few capers and sliced stoned 
olives, cover with some of the beaten mixture, let 
set, turn out on a bed of shredded lettuce, garnish 
with shredded anchovies and gherkins. 

Chicken, Mayonnaise of (4) — Cold roast chicken, cut 
up in joints, marinaded in salt, pepper, oil and 
tarragon vinegar, served on a bed of shredded 
lettuce coated with mayonnaise and garnished with 
quartered eggs, beets and stoned olives. 

Chicken, Mayonnaise of (5) — Boned roasted chicken, 
pressed, sliced, coated with mayonnaise, served 
garnished with green peas and asparagus peas 
(dressed with French dressing) and cubes of 
chicken savory jelly. 

Crab salad en coquille — With the crab meat add a 
little minced cold boiled cabbage, mustard and 
cream salad dressing, fill the shells, serve on let- 
tuce leaf, garnish with chopped yolks and whites 
of egg, alternately. 



40 SALADS, CONTINUED. 

Crab salad — Crab cut up in small dice, dressed witn 
tarragon vinegar, salt, oil and cayenne, served 
on border of shredded lettuce, garnish with sliced 
stuffed olives and sliced eggs. 

Crab, en Remoulade — Crab forcemeat balls, size of 
walnuts, coated with Remoulade sauce, served 
with a border of cold slaw, garnished with quart- 
ered egg, and sliced pickled beet. 

Cucumbers, Francaise — Slice thin, steep in salt ice 
water several hours, serve with French dressing, 
in which is also chopped tarragon and parsley. 

Cucumber and onion salad — Sliced cucumbers 
steeped in salt ice water i hour, a few spring onions 
also sliced, serve with cream salad dressing. 

Cucumber salad — Sliced, marinaded, dished up 
alternately with beet and sliced egg, dressed with 
oil, salt, pepper and caper vinegar. 

Egg salad — Hard boiled eggs, cut in half lengthwise, 
yolks rubbed through a seive, mixed with equal 
weight of Parmesan cheese, seasoned with chopped 
chervil, pepper and salt, enough butter to moisten, 
fill the whites with this mixture, serve on a bed of 
shredded lettuce, garnish with sliced tomatoes. 

Eggs au Cresson — Sliced hard boiled eggs, sprinkled 
with salt and pepper, arrange on a bed of water- 
cress, garnish with shredded anchovies. 

Egg salad, a. l'Ecossaise — Hard boiled eggs, cut in 
half lengthwise, mask with raw chicken forcemeat, 
roll in grated cooked ham, (press the ham on) 
then roll in fine bread crumbs, fry light brown, let 
get very cold, cut in half again, thus making quarter 
sections, serve on plain shredded lettuce. 

Eels, en Mayonnaise — Raw eels, marinaded, boiled, 
let get cold, dip in mayonnaise, serve with a garni- 
ture of parsley and sliced egg. 

Endive salad — Shredded leaves and cores, seasoned 
with a suspicion of garlic, pepper, salt, tarragon 
vinegar and olive oil. 

French salad — cold roast meat, veal for preference, 
cut in small dice, mixed with shredded lettuce, 
and endive, seasoned with French dressing, gar- 
nished with chopped whites of egg. 

German potato salad — Sliced cold potatoes, minced 



SALADS, CONTINUED. 41 

parsley, fried bacon in dice, pepper and salt, sea- 
soned with cream salad dressing. 

German salad — Pickled red cabbage, blanched 
sauer-kraut, blanched onion, grated horseradish, 
chopped shallots, pickles and capers, sliced Frank- 
forts mixed together, seasoned with Rhine wine, 
salad oil, tarragon vinegar, pepper. 

Game salad (1) — Any kind of cold roast game cut in 
dice, mixed with shredded lettuce, carrots and a 
few minced shallots, season with Tartare sauce, 
garnish with slices of beet, chopped eggs and little 
balls of butter and pounded watercress. 

Game salad (2) — Cold roast game in slices, mois- 
tened with French dressing, let stand 3 hours, 
garnish with shredded lettuce and sprinkle over 
chopped whites of egg and the yolks rubbed 
through a seive. 

Herring and Sardelle salad — Shredded boneless 
salted herrings and sardelles, mixed with thin 
sliced potato, dill pickle, gherkins, capers, chopped 
chives and shredded lettuce, covered with mayon- 
naise, garnished with fillets of anchovies and beets. 

Herring salad — Blanched, smoked herring, skinned, 
split, boned, cut up small, mixed with chopped 
eggs, minced onion, thin sliced potato and chopped 
parsley, seasoned with French dressing, garnished 
with slices of beet and capers. 

Italian salad — Diced fowl mixed in cream salad 
dressing, served with a border of watercress and 
hearts of lettuces, garnish with slices of hard 
boiled egg, yolk taken away, its place filled with 
a slice of beet. 

Lettuce salad — Broad shredded lettuce leaves, 
sprinkled with salt and pepper, tarragon vinegar 
and olive oil. 

Lettuce and spring onion salad — Like the above, 
adding very fine shred spring onions. 

Lettuce with French dressing. 

Lettuce and tomato salad (1)— Lettuce salad above, 
garnished with sliced (skinned) tomatoes. 

Lettuce and tomato salad (2) — Shred the lettuce, 
toss it with sauce Remoulade, and minced capers, 
garnish with sliced tomatoes, sprinkled with 
French dressing. 



42 SALADS, CONTINUED. 

Lima bean salad — Beans boiled, washed, drained, 
let get very cold, cover with a cream salad dress- 
ing, garnish with watercress. 

Lobster salad (i) — 2 parts of diced lobster, to 1 part 
of celery, seasoned with salt, pepper and tarragon 
vinegar, covered with mayonnaise, garnished with 
slices of hard boiled egg. 

Lobster salad (2) — Equal quantities of diced lobster 
and diced potatoes, mixed with cream salad 
dressing, garnished with hard boiled eggs, also 
in dice. 

Lobster salad (3) — (very fine and pretty) cut lobster 
masked with Montpelier butter, garnished with 
tufts of watercress, sliced egg, yolk taken out, its 
place filled with lobster coral, sliced cucumber, 
and sliced onion ring filled with caviar. 

Mayonnaise of fresh lobster — Shred lettuce and 
lobster meat, seasoned with oil, pepper, salt and 
tarragon vinegar, covered with mayonnaise, decor- 
ated with capers, sliced stuffed olives, lobster 
coral, quartered egg and watercress. 

Mayonnaise of Partridge — Cold roast partridge cut 
in dice, celery in dice, marinade for 2 hours the 
partridge in French dressing, drain it, mix with 
the celery, pour over a mayonnaise, garnish with 
minced pickle and chopped capers. 

Mayonnaise of shrimps — Diced celery, with cut 
shrimps, season with salt, pepper and vinegar, 
serve on leaves of lettuce, cover with mayonnaise, 
decorate with split shrimps, stoned olives and 
capers. 

Mayonnaise of oysters — Equal parts of celery and 
white cabbage, blanched and minced very fine, 
oysters scalded in their own iiquor, with a little 
vinegar and salt, season the celery and cabbage 
with a little oil and vinegar, place in center of 
dish, dip the oysters in mayonnaise and surround 
the center. 

Oyster salad— Scalded, let get cold, serve on lettuce 
leaves, with Tartare sauce. 

Onion salad— Peel, slice in rings % i ncn thick, steam 
them till half done, let get cold, serve on leaf of 
lettuce with Ravigote sauce. 






SALADS, CONTINUED. 43 

Okra salad — Okra, blanched, drained, quartered, 
serve on a bed of endive, pour over French dress- 
ing, containing minced herbs. 

Partridge salad — Cold trimmed joints of roast part- 
ridge, marinaded in tarragon vinegar and olive 
oil, i in 2, add salt, pepper, minced chives and 
chervil, serve on a bed of shred lettuce, pour 
the marinade over, garnish with sliced egg, capers 
and gherkins. 

Potato salad — Slices of potato, shredded salt an- 
chovies, chopped parsley, pepper, salt, French 
mustard, tarragon vinegar and cream salad dress- 
ing, all mixed together. 

Prairie hen salad— Same as game salad (i). 

Salmon salad — Equal quantities of cooked beet and 
raw celery, minced together, salmon in flakes, mix 
together with i part vinegar to 3 parts oil, salt and 
pepper to taste, serve on a bed of shredded lettuce, 
garnish with sliced eggs. 

Salad, a. la Jardiniere — Fine strips of vegetables of 
various colors, cooked and cold, with green peas 
and string beans, dressed with salt, pepper, oil 
and vinegar, (or with thin mayonnaise.) 

Salad, a la Russe (1)— Cooked salad of carrots, par- 
snips and beets in shapes, pieces of fowl, shred- 
ded anchovies, olives, oil, caviar, vinegar and 
mustard. 

Salad, a la Russe (2) — Diced, cooked ham, smoked 
tongue, roast beef, chicken and mutton, with some 
shredded salted anchovies, season and mix with 
Tartare sauce, serve with a border of shredded 
lettuce. 

Salad Suedoise — Cut up into dice an equal quantity 
of cold meat, boiled potatoes, green apples, pickled 
herring and anchovies, mix into it some chopped 
gherkins, capers and hard boiled eggs, mix all 
serve on lettuce with French dressing and garnish 
with stoned olives. 

Salad au Cresson — Fresh watercress, crisp and cold, 
mixed with a little minced onion and finely shred- 
ded smoked salmon, (or finnan haddie) dressed 
with oil and vinegar, garnish with beet and egg. 

Salad, a la Tartare — Shred lettuce, pickled cu- 



44 SALADS, CONTINUED. 

cumbers, pickled onions and herring, cut in dice, 
dressed with oil and vinegar, finish with Tartare 
sauce. 
Salad k la Macedoine — Use a vegetable scoop, very 
small size, and cut out peas of carrots, white and 
yellow turnips and artichokes, boil, drain, cool, 
add finely cut string beans, green peas and aspara- 
gus points, serve on lettuce leaf, with French 
dressing and a few capers. 

Salad a. l'Espagnole (i) — Spanish salad of sliced 
tomatoes and pickled onions, with mayonnaise 
in center. 

Salad k l'Espagnole (2) — Shredded endive, garnished 
with quartered tomatoes and quartered eggs, yolk 
taken out, its place filled with shrimp paste, endive 
sprinkled with minced sweet pepper and shallot, 
oil, vinegar, pepper and salt. 

Salad k la Casanova — Any salad served with Casa- 
nova sauce. 

Salad a la Dumas— Yolks of egg rubbed through a 
seive, chopped whites of egg, gherkins, chervil 
and soy, mixed with a little French mustard, essence 
of anchovy, pepper and white wine vinegar, decor- 
ated with sliced potato, beetroot and celery. 

Salad a l'Allemande (1) — Slices of potatoes, Brussels 
sprouts, cauliflower and celery, dressed with oil 
and vinegar. 

Salad k l'Allemande (2)— Sliced potatoes, shredded 
red pickled cabbage, pencil strips of corned beef, 
minced onions, pickles, sweet peppers and tarra- 
gon, seasoned with \% parts oil, 1 part Rhine wine, 
^ part tarragon vinegar beaten together, garnished 
with hard boiled eggs and beetroot. 

Salad, k la Demidoff— Slices of potatoes and truffles 
with minced shallots, dressed with oil and caper 
vinegar. 

Salad a l'Ecossaise— Two parts of diced celery to 
one part of flakes of cooked salmon, season with 
oil, salt and vinegar, serve on lettuce, with mayon- 
naise, sliced eggs and stuffed olives. 

Sardine salad — Hard boiled eggs and boiled onions 
in slices, sardines in fillets, dished up in alternate 
layers, sprinkled with French dressing, containing 
chopped parsley, chervil and tarragon. 



SALADS, CONTINUED. 45 

Salsify salad (oyster plant) — Salsify cut in finger 
lengths, boiled, drained, let get very cold, season 
with salt and pepper, dip in Ravigote sauce, ar- 
range on toast (cold) garnish with chopped aspic 
jelly. 

String bean salad — Beansmarinaded, drained, mixed 
in Ravigote sauce, garnish with egg. 

Shrimp salad — Shrimps marinaded in oil and vine- 
gar, drained, mixed with shredded celery in inch 
lengths, dressed with mayonnaise, garnished with 
stoned olives, capers and hard boiled eggs. 

Sweetbread salad — Slices of cooked sweetbread, 
dipped in flour, fried, let get cold, shredded 
lettuce in center of dish with salad cream dress- 
ing, sweetbreads masked with mayonnaise; as a 
border, slices of radishes and beetroot, on top of 
lettuce. 

Tomato salad (i) — Sliced skinned tomatoes mari- 
naded in French dressing, drained, sprinkle with 
salt and pepper, serve with shaved ice. 

Tomato salad (2) — Sliced skinned tomatoes, sprinkled 
with Parmesan cheese, moistened with Rhine wine 
and olive oil. 

Veal salad — Equal quantities of cooked veal and 
boiled potatoes, in dice with some celery, dressed 
with salt, pepper and cream salad dressing. 

Watercress salad — Crisp cold watercress, seasoned 
with salt, pepper and vinegar. 

French dressing — 4 parts olive oil to 1 part tarragon 
vinegar, a little onion juice, finely chopped parsley, 
salt and pepper. 



ADDITIONAL RECIPES. 



ADDITIONAL RECIPES. 



#6 



SOUPS. 

Beef, a l'Anglaise — Beef stock, beef and vegetables 
cut up into dice, boiled in it, thickened with 
barley. 

Beef and Celery bouillon. 

Beef, a l'Ecossaise — Beef stock, beef and onions, 
cut in small squares, boiled in it, thickened with 
oatmeal, finished with Madeira wine 

Beef broth with rice. 

Beef soup with vegetables — Beef stock, vari-colored 
vegetables run through a meat cutting machine, 
boiled in the stock, thickened with roux, finished 
with a little walnut catsup. 

Beef tea — Lean meat, run through a meat cutting 
machine, little salt added, cold water >£ a cupful 
to the pound, put into tight covered jars, placed 
in pans containing water, put in medium oven 4 
hours, poured off without being strained. 

Beef bouillon, aux Croutons. 

Barley soup, h la Jardiniere — Like beef a l'Anglaise 
but using mutton stock. 

Bouillon blanc — A rich white broth of veal, giblets, 
celery, parsley, onions, carrots and turnips (no 
herbs or spices) strain and serve aux Croutons. 

Bouillabaisse — Saute some minced onions, garlic 
and leeks till brown, add some pieces of skinless, 
boneless fish that will flake — add equal parts of 
oyster liquor and fish stock — bring to a boil, skim, 
add some thyme and marjoram, some sliced red 
peppers, sliced or canned tomatoes, season and 
simmer for one hour, thicken lightly with roux, 
finish with white wine, chopped parsley and juice 
of a lemon. 

Boston clam chowder — Salt pork cut into dice, fried 
till brown, drained, fish broth and clam liquor in 
equal parts brought to a boil, skimmed, add sliced 
potatoes and onions, boil till barely done, then add 
the salt pork, the scalded clams cut up, pepper, 
ground mace and salt, bring to a boil again, thin 
to the required consistency with Bechamel sauce, 
(but do not boil after) then add some rolled 
crackers and serve. 



SOUPS, CONTINUED. 47 

Philadelphia clam chowder — Like the preceding, 
but substituting, tomatoes and tomato sauce, in- 
stead of the Bechamel, and adding a flavor of 
thyme. 

Bisque of crab, h la Creole — Boil X a pound of rice 
to each gallon of soup, when done add its equal 
weight of cooked crab meat, pound to a paste, 
adding % cup of melted butter and a flavor of nut- 
meg, now rub it through a tamis, make the stock 
of thin Veloute — add the rice and crab puree — 
bring to a simmer, then add sliced okra, minced 
red and green peppers, sliced tomatoes, season 
with marjoram, thyme, cayenne and lemon juice, 
simmer slowly one hour. 

Bisque of Crayfish — Use all crayfish i6 you can get 
them, if not get a dozen or two, which boil in a 
little water, containing salt, whole peppers, parsley 
and onion, cook 20 minutes, drain, cool, pick out 
meat from tails and claws, throw away the intes- 
tine — pound the rest, shells and head, also some 
boiled fish, lobster, yolks of hard boiled egg to a 
paste, adding some melted butter, boil this paste 
with a little veal stock for an hour till dry, then 
rub through a sieve, add it to the required amount 
of good bouillon blanc, bring to a boil, add the meat 
cut up, from claws and tails, a little lobster coral, 
and serve aux Croutons. 

Bisque of herring — Fresh and smoked herring in 
equal parts, boned, skinned, boiled with fresh or 
canned lobster, in seasoned fish broth, rubbed 
through a sieve, added to a clarified fish broth, 
served with fish quenelles and Croutons. 

Bisque of prawns (or shrimps) — Made like bisque of 
cray fish, but using all prawns (or shrimps). 

Bisque of lobster — Meat of fresh boiled lobsters cut 
into small squares, the tough parts and shells and 
claws, boiled for 20 minutes, dry the coral in a 
slow oven, make a thin Bechamel, add the water 
from the boiled shells, rub the coral through a 
sieve, add it to the soup making a pink color, then 
add the diced lobster meat and fat, and a few 
quenelles of lobster. 

Bisque of oysters — Scalded oysters and boiled rice 



48 SOUPS, CONTINUED. 

rubbed through a sieve, added to a thin cream of 
oyster soup, flavored with mace and bay leaves. 

Bisque of salmon — Salmon rubbed through a sieve, 
added to equal parts, Veloute and court-bouillon, 
sprinkled with parsley dust. 

Bisque of plovers — Braise the plovers one hour in 
Madeira sauce, pound and pass through a tamis, 
boil some farina in bouillon-blanc, rub it through 
the tamis, add the two puree's to a game stock, 
with a glass of port wine. 

Bisque of partridge — Braised or roast partridge 
meat, pounded and passed through a sieve with 
white bread crumbs, and a chestnut puree, added 
to game stock, flavored with port wine. 

Bisque of terrapin — Terrapin shells, heads and trim- 
mings, boiled in consomme slowly for 4 hours, 
strain, rub the terrapin meat through a tamis, boil 
it up again with some parsley, thyme, cloves, bay 
leaf, mace, whole pepper and minced onions tied 
in a piece of muslin, add the puree to the con- 
somme, and an equal quantity of Veloute, bring to 
a simmer, then work in a little boiling cream. 

Calf's head, a. la Duchesse — Duchesse cream with 
diced veal and quenelles. 

Calfs head, a. la Portugaise — Make a rich bouillon 
blanc, add a Jardiniere, some barley, tomatoes, 
thicken with roux; when nearly done, add the 
calf's head, tongue and liver, cut in dice. 

Chantilly — Puree of green peas, slight flavor of mint 
and green onions. 

Chicken a l'Espagnole — Equal parts Espagnole and 
tomato sauces, with strong chicken stock, boil, 
skim, add cut up chicken and boiled rice. 

Chicken vith okra — Strong chicken stock, flavored 
with thyme and minced red peppers, thicken very 
lightly with roux, boil, skim, add okra, when 
greenish and gelatinous, add cut up chicken that 
has been sauteed and boiled rice. 

Chicken with rice — A rich cream soup, made with 
strong chicken stock, add boiled rice. 

Chicken a. la Chiffonade — A rich cream of chicken 
soup, containing blanched shred lettuce, chervil, 
summer cabbage and sorrel. 






SOUPS, CONTINUED. 49 

Chicken a la Militaire — A rich cream of chicken 
soup, containing yellow and green quenelles, balls 
of carrot and white turnip, cut with Parisienne 
potato scoop. 

Chicken a la Sontag — Saute some (cut up into dice) 
chicken, ham and leeks, strong chicken broth, 
thickened with roux made with the butter from 
the saute ; when ready, add the chicken, ham, leeks 
and some boiled rice, 

Chicken a la Royale — Make a chicken puree, add 
equal weight of raw egg yolks, season, mix, steam, 
when done, cut into dice, add them and an equal 
quantity of asparagus heads to a strong chicken 
broth, slightly thickened with roux. 

Chicken a. la Perigord — Make a puree of truffles, add 
enough raw yolks of egg to set, season, mix, steam, 
when done, cut into dice, take some strong chicken 
stock, boil in it some rice and almonds till done, 
add a puree of chicken, rub all through a tamis, 
season and add the truffle dice. 

Chicken k la St. Mande — A thin cream of chicken 
soup, containing a chicken puree, shred chervil, 
boiled rice and sliced stuffed cucumbers. 

Chicken a la Colbert — Strong chicken broth, slightly 
thickened with corn starch, asparagus heads 
added, and a poached egg in each plate. 

Chicken a la Printaniere — Strong chicken broth, 
lightly thickened with roux, containing balls, (size 
of peas) of vari colored vegetables, green peas and 
small quenelles of chicken. 

Chicken giblet (brown) — Like chicken a l'Espagnole 
adding cut up giblets saute, little rice and slices 
of peeled lemon, with a dash of sherry wine 

Chicken a la Creme — Saute a few shallots, a few 
blades of mace, a bay leaf or two, and a slice of 
ham*, when brown, add flour to make a roux, now 
add a strong chicken broth, to the right consist- 
ency for soup, add a little thyme and parsley, let 
simmer for an hour, strain, and just before serving 
add % of its quantity of scalded cream, or thin 
cream sauce (don't boil again). 

Chicken a la Napolitaine — % diced raw chicken, % 
diced raw ham, with a chopped green pepper, a 



50 SOUPS, CONTINUED. 

minced onion and carrot, lightly sauteed with 
butter, added to a thin cream of chicken contain- 
ing rice, small macaroni and tomatoes. 

Chicken a la Reine — Saute (but do not brown) some 
sliced carrots, onions, turnips, celery, ham, a blade 
or two of mace, a few cloves and a bunch of pars- 
ley for 15 minutes, add some washed rice and 
bouillon blanc, simmer till rice is well done, now 
add a minced roast or braised chicken, pass all 
through a tamis, bring to a boil again; season, add 
little sugar, and a few raw egg yolks, beaten with 
cream and serve with croutons. 

Chicken a la Sevigne — A rich cream of chicken (pre- 
pared with chicken consomme) containing chicken 
quenelies. 

Crab Gumbo, k la Creole — A thin tomato soup, add 
to it plenty of sliced okra to thicken it, a few 
minced red peppers, a little rice, a clove of garlic 
(minced) and some crab meat. 

Cream of Asparagus — A rich bor.iilon blanc, add to it, 
asparagus stalks, boil till tender, pass through a 
tamis, bring to a boil again, thicken with roux, add 
asparagus heads, and an equal quantity of cream 
sauce. 

Cream of barley — Thinly sliced carrots, turnips, 
onions, leeks and celery, saute % an hour, add 
some parsley, marjoram, shredded chervil and 
lettuce, a few cloves, salt, pepper and a little 
sugar, simmer, add plenty of barley, nil up with 
mutton stock, when the barley is soft, rub all 
through a sieve, now add an equal quantity of 
cream of chicken and serve aux croutons. 

Cream of cauliflower — % Veloute, % bouillon blanc 
brought together to a boil, minced cauliflower 
stalks and roots, boiled in it till tender, with a 
little thyme and parsley, when done, rub through 
a sieve, bring to a boil again, add X of cream 
sauce, serve with little flowerets of cauliflower 
and croutons. 

Cream of cucumbers — Sliced cucumbers and onions, 
boiled in mutton stock, till soft, thicken lightly 
with roux, rub all through a sieve, add an equal 
quantity of Bechamel, season and serve. 






SOUPS, CONTINUED. 



51 



Cream of celery — Into some bouillon-blanc put a 
knuckle of ham, a few onions, plenty of outside 
stalks of celery, a few blades of mace, let boll 
till celery is soft, take out ham, thicken lightly 
with roux, rub through a sieve, add an equal quan- 
tity of Bechamel, season and serve. 

Cream of green corn — Grate raw corn into a strong 
chicken broth, add some minced onion, chopped 
parsley and diced raw salt pork, boil till done, 
thicken lightly with roux, rub all through a sieve, 
add an equal quantity of Bechamel. 

Cream of green peas— Into some strong chicken 
broth, add green peas, shred lettuce and chervil, 
a little mint, a piece of salt pork, boil till peas are 
soft, take out pork, rub through a sieve, add an 
equal quantity of sauce Supreme. 

Cream of tomatoes — Make a puree of tomatoes, 
without herbs or spices, but boil in it a piece of 
salt pork, when ready, add an equal quantity of 
rich Veloute, season and serve. 

Cream of oysters— Scald the oysters, drain, skim, 
into the liquor put salt, pepper, mace, cayenne, a 
little Harvey sauce and anchovy essence, boil up, 
thicken lightly with roux, skim, strain, add an 
equal quantity of Bechamel, put in the scalded 
oysters, serve. 

Cream of clams — Same as cream of oysters, but add 
a little chopped parsley. 

Cream of scallops — Same as cream of oysters. 

Cream of rice (1)— Into a bouillon-blanc, add the rice, 
boil till soft, rub through a sieve, add an equal 
quantity of Bechamel. 

Cream of rice (2) — Rice boiled till soft, in a strong 
chicken broth, rubbed through a sieve, mixed 
with an equal quantity of sauce Supreme, served 
with asparagus heads. 

Cream of rice (3) — Rice boiled in thin Veloute till 
soft, rubbed through a sieve, added to an equal 
quantity of Bechamel, served with "Royal" cus- 
tards and green peas. 

Cream of rice (4)— Rice boiled till soft in mutton 
stock flavored with vegetables, rubbed through a 
sieve, added to an equal quantity of cream of 



I 

52 SOUPS, CONTINUED. 

onions, served with small quenelles and asparagus 
points. 

Creme a la Duchesse — Cream of rice (No. 2) mixed 
with a puree of chicken, served with some rice in 
grains and "Royal" custards, lozenge shape. 

Creme D'ltalie — Into a strong lamb or mutton stock, 
add some macaroni, a little thyme and parsley 
with a blade of mace, when the macaroni is soft 
rub all through a sieve, now add a Jardiniere of 
vegetables, boil till ten ier, put in some diced 
chicken, and at the last, mix in a little sauce 
Supreme. 

Creme de Soubise (cream of onions) — Sliced onions, 
saute them in butter but do not brown, put them into 
strong chicken broth, with a few blades of mace, 
thicken lightly with roux, rub through a sieve, add 
an equal quantity of Bechamel and serve. 

Creme Francaise — Make the soup, chicken a la 
Sevigne, simmer in it some pearl tapioca and add 
French green peas. 

Creme Victoria — A rich cream puree of chicken, 
containing quenelles of lobster coral and a small 
Printaniere. 

Duck's giblet — Giblets, some ham, celery, carrots, 
onions, all cut in dice, saute them (with a dredg- 
ing of sugar) in butter, when browned, add them 
to some nice game stock, boil till tender, thicken 
with roux, finish with Madeira wine and juice of a 
lemon. 

Duck a la Parisienne — Duck carcasses, simmered in 
equal parts game and chicken stock, with some 
thyme, marjoram and onions, strained, thickened 
with roux, balls of potatoes and yellow turnips, 
cut with potato scoop; boiled in it till done. 

Eel a l'Anglaise — Take the eels, skin, bone and cut 
up in small pieces (like for oxtail soup) put them 
into fish stock, containing minced onion, slices of 
carrot and turnip and green peas, a little vinegar, 
marjoram, thyme, and chopped parsley, salt and 
pepper, and a grating of nutmeg, boil till all are 
done, thicken with roux, boil up again, skim and 
serve. 

Eel, a la Hollandaise — Eels cut up like above, mari- 



SOUPS, continued. 53 

naded in salt and vinegar one hour, drained, 
wiped dry, saute them with an equal amount of 
sliced mushrooms, now take an equal quantity of 
bouillon-blanc, and cream of chicken soup, mix 
together, add the eels and mushrooms, bring to a 
slow simmer, add a liason of yolks of eggs, some 
chopped parsley and lemon juice. 

Giblet with barley — Cut the necks in small pieces, 
the gizzard into thin slices, and saute them, boil 
the livers with some minced onions, a bunch of 
herbs and a few blades of mace in good chicken 
stock, when soft, thicken with roux, rub through 
a sieve, then add barley, the necks and gizzards, 
simmer till tender, adding some thinly cut Julienne 
vegetables. 

Giblet with rice— Giblets fixed like the above, added 
to an equal part of Espagnole, tomato and Veloute 
sauces, thinned with bouillon-blanc, rice simmered 
in it till tender, finish by adding some Madeira 
wine. 

Green turtle, aux quenelles— Make the stock of veal, 
chicken, beef, the fleshy parts of the turtle, sweet 
herbs, bay leaves, parsley, mushrooms, celery, 
cloves, salt and pepper, strain, skim, reduce to 
half its quantity, make the quenelles of turtle, add 
the reduced stock to % P art consomme, and a % 
part of Espagnole, boil up, add the quenelles, the 
turtle meat cut in dice, also some of the green fat, 
finish with lemon juice, cayenne, and Madeira 
wine. 

Green turtle clear — A consomme made of turtle meat, 
fins and head, seasoned with onions, carrots, sweet 
basil, mace, bay leaves and whole pepper, when 
nearly done, add some reduced chicken consomme 
or glaze, finish with cayenne, lemon juice and 
Madeira wine. 

Julienne — Some very fine shredded vegetables, saute 
them in butter, with a dredgmg of sugar, add them 
to a good chicken consomme. 

Leek a l'Ecossaise — Leeks cut into pieces i}4 inches 
long, boiled in equal parts chicken broth and beef 
stock, oatmeal added, seasoned with salt and 
pepper, simmered till done, finished with a liason 
of egg yolks. 



54 SOUPS, CONTINUED. 

Lentil h la Bouergolse — Lentils boiled till done in 
bouillon-blanc, thickened with roux, seasoned with 
salt, pepper, tomato catsup, and served aux 
croutons. 

Lobster, a l'Anglaise— Equal parts of fish broth and 
bouillon-blanc, thickened with roux, run the claws 
and upper shell through a meat cutting machine, 
then pound them, rub through a sieve, add it and 
the lobster meat cut into dice to the soup, season 
with cayenne and Harvey sauce, and serve with 
croutons. 

Lobster a. l'lndienne — Make a mulligatawney soup 
from fish broth (court-bouillon) and add the cut 
up lobster. 

Lobster a. la Mariniere — Court-bjuillon, seasoned 
with carrot, turnips, onion and celery, anchovy 
essence, thickened with corn starch, simmered till 
clear, then add clams, lobster butter, small onions, 
cut up meat of lobster, and finish with sherry. 

Lobster k la Creole — Court-bouillon, mixed with an 
equal quantity of Creole sauce, boiled, add cut up 
lobster meat, boiled rice, and a little chopped 
green mint. 

Marie Stuart, (3 soups in one) — One-third puree of 
chicken, one-third cream of rice, one-third cream 
of cucumber, brought together to a simmer, add 
chopped parsley and rice. 

Mock turtle — Saute some carrots, turnips, onions 
and shallots, add them to some brown veal and 
beef bones in good stock, throw in a little vinegar, 
sweet basil, thyme, bay leaves, cloves, mace, bring 
to a boil, skim, now add a calf's head and feet, 
boil till done, take up, press, cut in dice, thicken 
the stock with roux, strain, add the cut calf's head, 
some chopped hard boiled eggs, little quenelles, 
salt, cayenne, lemon juice and sherry wine. 

Mock turtle clear — A consomme made of veal and 
chicken stock in which has been boiled calf's head 
and feet, the consomme flavored with essence of 
anchovies, sweet basil, mushroom ketchup, curry 
powder and lemon peel, serve with quenelles, 
calf's head cut in dice, and finish with a little 
brandy. 



SOUPS, continued. 55 

Mulligatawney — Saute some minced onions, and cut 
up veal, rabbit or fowl, add some flour, make all a 
light brown, then add some curry powder, a grated 
green apple, a little grated lemon rind, thin to the 
quantity required with bouillon-blanc, simmer till 
done, add juice of a lemon, serve with boiled rice. 

Ox tail a. 1'Anglaise — Cut the tails in slices, marinade 
in salt water over night, with a large column cutter, 
cut pieces of turnips (white and yellow) carrots, 
cut these into slices like the oxtail, saute them all, 
add them to a rich brown stock flavored with 
herbs and celery, thicken with roux, finish with 
port wine and mushroom catsup. 

Ox tail (clear) — A consomme made of rich brown 
stock, of roast meats, poultry and a flavor of ham, 
in which is slices of ox tails and vegetables as in 
the preceding soup, finish with port wine. 

Potage Alexandrina — All kinds of vegetables and 
herbs, minced through a meat cutter, added to a 
cream of chicken soup. 

Potage h l'Andalusie — One-third crSme de soubise, 
one-third puree of tomatoes, one-third thickened 
court-bouillon, mixed together, brought to a sim- 
mer, add some quenelles of fish forcemeat, and a 
poached egg in each plate. 

Potage, a. la Bagration — Equal quantities of court- 
bouillon and bouillon-blanc, mixed, bring to a boil, 
season with a little curry powder, add a few egg 
yolks, beaten with cream, take some small flakes 
of white fleshed fish, a small Jardiniere, saute them 
till done, add them to the soup, with some cray 
fish tails, serve with croutons (don't let soup boil 
after eggs are in). 

Potage a la Bonne-Femme — A gallon of chopped 
lettuce, a quart of chopped chervil, a pint of 
finely minced cucumbers, pepper, salt and nutmeg, 
saute with the cover on for ten minutes, fill up with 
bouillon-blanc, thicken with roux, add a little sugar, 
a liason of yolks, and serve with croutons. 

Potage a la Carmelite — Into some bouillon-blanc add 
a puree of lentils, boil up, thicken lightly with roux 
serve with croutons. 

Potage a la Conde — Add to some bouillon-blanc, some 



56 SOUPS, CONTINUED. 

carcases of roast fowls, a piece of bacon, some red 
haricot beans, a few bay leaves, green onions and 
leeks, simmer till beans are soft, rub all through a 
sieve, season and serve with croutons. 

Potage a la Comtesse — Mince some ham and onions, 
blanch and slice some sweetbreads, add a bunch 
of herbs and saute the whole for an hour, add rlour 
to form a paste, rub all through a tamis, make hot 
again, thin with bouillon-blanc, season with salt, 
pepper, sugar and serve with croutons. 

Potage aux Croutes (croutes-au-pot) — Into some 
stock boil a piece of bacon, some veal bones, ieeks, 
carrots, turnips, celery, a burnt onion, a small 
cabbage and two or three lettuces, and some roast 
chicken carcases, when the vegetables are done, 
take them out, drain, cut in small pieces, strain 
the stock, skim, add the vegetables and serve a 
half slice of toast in each plate. 

Potage a la d'Orsay — Equal parts of Bechamel and 
cream of asparagus, mix, bring to a boil, season, 
add some hard boiled pigeon eggs, and breast of 
pigeon cut into small squares. 

Potage a la Flamande — Equal parts of bouillon-blanc, 
and strong mutton broth, add an equal quantity 
of yellow and white turnips, carrots, onions, endive, 
leeks and lettuce, cut in dice, simmer slowly for 
two hours, add a little chopped chervil and pars- 
ley, thicken with roux, finish with a liason of yolks 
and serve with croutons. 

Potage, Imperial — Boil celery in milk, puree it, make 
of it a thick cream soup, then add an equal quan- 
tity of chicken consomme. 

Potage a la Macedoine — Equal quantities of minced 
ham, carrots, potatoes, onions and turnips covered 
with chicken stock, simmered till a pulp, rubbed 
through a sieve, added to a rich cream soup. 

Potage a la Milanaise — One pound raw ham, one 
pound bacon cut in dice, one pound navy beans, 
one pound lima beans, one shredded cabbage 
(small)one pint minced celery roots, simmer all for 
half an hour in bouillon-blanc, then add. one pint 
of green peas, one pint of asparagus neads, one 
quart of little sausage balls, and one pound of rice, 
.a few chopped tomatoes, simmer till done, season, 



SOUPS, CONTINUED. 57 

add little grated parmesan cheese and serve aux 
croutons. 

Potage h la Russe (i) — Minced onions, saute, without 
browning them, add a little flour, make up with 
bouillon-blanc, bring to a boil, add two fowls, boil 
till done, take out, cut into dice, strain the soup, 
add a few chopped sorrel leaves, the cut up 
chicken, and a little boiled sauer-kraut. 

Potage a la Russe (2) — Equal parts of Espagnole and 
brown chicken or game stock, add a Chipolata 
garnish and some quartered hard boiled egg. 

Potage, k la Rouennaise — Equal weight of cooked 
onions and calf's brains, rubbed together through 
a sieve, add some raw yolks of eggs and curry 
powder, incorporate this into some good chicken 
broth, add some slices of baked cucumber (peeled) 
boil up again and serve. 

Potage k la Reine — A rich cream puree of chicken 
served with croutons. 

Puree Crecy (1) — Take stock, boil carrot and corned 
beef and vegetables for seasoning, take out the 
meat, puree the vegetables and serve with crou- 
tons. 

Puree Crecy (2) — A dozen turnips, same of carrots, 
four heads of celery, minced and simmered till 
done, a dozen large onions minced and fried, 
added to the vegetables, the whole rubbed through 
a sieve, the puree incorporated into good beef 
stock flavored with a ham shank, thickened with 
roux, add a little boiled rice and serve. 

Puree of beans, aux croutons— Flavor the stock with 
salt pork and celery. 

Puree of cabbage, (a la Piemontaise) — Flavor the 
stock with boiled bacon, add to the puree an equal 
quantity of Bechamel, season and serve aux 
croutons. 

Puree Freneuse — A puree of turnips (stock flavored 
with salt pork) with peas, and balls of turnip cut 
with Parisienne size scoop, serve with croutons. 

Puree St. Germain — A puree of green peas, stock 
seasoned with salt pork, serve aux croutons and 
"Royal" custards made of the puree and eggs. 

Puree Jackson — A cream of potato soup, served with 
croutons. 



58 SOUPS, CONTINUED. 

Puree of green peas with rice. 

Puree of lima beans. 

Puree of Lentils (a la Soubise) — Equal quantities of 
cream of onions and puree of lentils, mixed, boiled 
served with croutons. 

Puree Mongole — Equal quantities of puree of toma- 
toes and puree of split peas, brought together to a 
simmer, finish by adding a Julienne of vegetables 
and green peas. 

Puree of turnips, with sago or tapioca. 

Pnree of new tomatoes. 

Puree of partridge — Finish with Madeira wine. 

Puree of vegetables — Use bouillon-blanc. 

Puree of split peas — Flavor the stock with salt pork, 
when all ready, add some cans of Macedoine vege- 
tables and you have a fine soup. 

Puree a la Turque — A cream puree of rice, served 
with little timbales of rice, colored yellow with 
saffron. 

Puree de Gibier —A rich puree of game, flavored with 
port wine and mushrooms. 

Rabbit, h la Francaise— Rabbit, herbs, vegetables 
and a little crumbed bread, simmered to a pulp, 
rubbed through a sieve, added to equal parts of 
bouillon-blanc and Veloute, serve with croutons 
and pieces of rabbit cut in dice. 

Rabbit Mulligatawney— See mulligatawney soup. 

Scotch mutton broth— Barley and a Jardiniere of 
vegetables, boiled in strong mutton broth, thicken 
lightly with roux, add some pieces of cooked 
mutton cut in dice, season and serve. 

Terrapin clear — Made like green turtle clear. 

Tomato Gumbo — Saute some minced ham, onions, 
garlic, herbs, bay leaves, mace and mushrooms, 
add plenty of tomatoes, when reduced, rub through 
a sieve, add the puree to a good bouillon-blanc, 
thicken lightly with roux, add sliced okra, boil 
till gelatinous, serve with boiled rice. 

Tomato with rice— Same as preceding, but omitting 
the okra. 

Tomato with Spaghetti— Same as tomato with rice, 
substituting spaghetti. 

Tomato, a l'Anglaise— A cream of tomatoes, with 
ham and chicken in dice and green peas. 



SOUPS, CONTINUED. 59 

Veal broth with celery — Bouillon- blanc with celery 
shredded and cut in inch lengths. 

Veal, a la Poissy — Equal parts Veloute and Bechamel 
containining vermicelli. 

Venison, a la Chasseur — Make the stock with the 
head, neck, shank and trimmings of venison, add 
carrot, turnips, onions, cloves, thyme, mace, celery, 
whole peppers and salt, make this into a brown 
soup, add some fried minced shallots and venison 
cut in dice, finish with port wine. 

Venison a la Royale — Make the stock like the pre- 
ceding, skim off all grease, chop up a lot of course 
venison and make a consomme, flavoring it with 
mushroom catsup, serve the consomme with Royal 
custards, venison cut in dice, finish with Madeira 
wine. 

Vermicelli with tomatoes — Into a court-bouillon boil 
some parsley and sweet herbs, strain into an equal 
quantity of tomato puree, add some vermicelli. 

Vegetable — All kinds of vegetables, turnips, carrots, 
onions, leeks, tomatoes, peas, string beans, corn, 
lima beans, etc., boiled in a nicely flavored meat 
stock. 



ADDITIONAL RECIPES. 



ADDITIONAL RECIPES. 



6o 



CONSOMMES. 

Stock for consomme, to make five gallons — Take 
fifteenlbs. lean beef trimmings, six medium carrots, 
six medium onions, twelve leeks, two heads of 
celery, a bunch of parsley, a gallon of tomatoes, 
all chopped fine, a tablespoonful of whole pepper, 
twelve cloves, six bay leaves, eighteen whites of 
beaten egg, plenty of (broken fine) egg shells, a 
little salt, mix these all well together ; now add, 
stirring all the time, eight gallons of good stock, 
cold, or if hot, be sure it is free from grease, put 
on the range, add three hens, (they can be used 
for salads after) fetch to a slow simmer, and reduce 
to five gallons in about four hours; five gallons will 
serve one hundred people. (American plan house). 

Consomme a 1' Africaine — Contains artichoke bottoms 
and egg plant, cut in small squares, curry flavor. 

Consomme a l'Andalouse — After the consomme 
strained and ready, boil in it some pearl tapioca 
and add some small quenelles, strong tomato 
flavor. 

Consomme a l'Anglaise— Contains diced chicken, 
and green peas, veal flavor. 

Consomme a la Bagration — Equal parts of clarified 
fish broth with consomme, containing fish quenelles, 
crayfish tails, flakes of fish and vegetables. 

Consomme a la Beauvilliers — Contains slices of 
stuffed cucumber, served with croutons; vege- 
table flavor. 

Consomme a la Barigoule— Contains slices of stuffed 
olives, sliced mushrooms, sherry wine, game flavor. 

Consomme a la Bourdaloue — Contains diced breast 
of chicken, green peas, and circular slices of rice 
that has been mixed with egg yolks and montpelier 
butter and steamed, chicken flavor. 

Consomme Brunoise — Contains carrots, white and 
yellow turnips, celery and artichokes cut in very 
small squares and green peas, vegetable flavor. 

Consomme h la Careme — Contains circular slices of 
carrot, white and yellow turnips, shred lettuce, 
chopped chervil and sorrel leaves, points of 
asparagus, Madeira wine and small croutons. 






CONSOMMES, continued. 61 

Consomme Celestine — Make six French pancakes, 

spread three with forcemeat and grated cheese, 

put the other three on top, cut out with column 

cutter, serve these with the consomme, add glass 

of sherry. 

Consomme h la Chatelaine — Contains peas, shredded 

string beans and squares of custard, made of one 

pint onion puree, twenty-four egg yolks, salt and 

cayenne mixed and steamed. 

Consomme aux Choux — Contains green peas, sliced 

mushrooms, and little balls of choux paste made 

like stoned olives, the center filled with forcemeat 

and baked ten minutes. 

Consomme Chantilly — Contains a puree of young 

green peas, slight flavor of mint and green onions. 

Consomme Chiffonade — Contains shredded cabbage 

and lettuce, strips of carrots and turnips, and 

green peas, vegetable flavor. 

Consomme a la Claremont — Contains onions in rings 

(fried crisp) and Royale custards made of ten egg 

yolks, two whole eggs and half pint of consomme, 

mixed and slowly steamed, cut in squares or dice. 

Consomme a la Colbert — Contains shred lettuce, 

celery, diced artichoke bottoms, and button 

onions. 

Consomme au celeri — Contains shredded celery and 

tongue, finely shred mushrooms, and boiled rice. 
Consomme a la Duchesse — Mix some corn starch 
with water, add it to the soup, simmer till gelatin- 
ous and clear, add strips of white chicken meat, 
chicken flavor. 
Consomme aux Darioles — Make the darioles of half 
pound grated lean ham, half cup soubise puree, 
half cup of tomato puree, two whole eggs, eight 
yolks of egg, wine glass of Madeira, same of con- 
somme with a dash of cayenne, make all into a 
paste, rub through a sieve, fill the dariole molds, 
steam, cut in quarters, add to the soup with green 
peas, chicken flavor. 
Consomme Desclignac — Contains circular slices of 
carrot, turnips and Royale custard, and sherry 
wine. 
Consomme Douglas— Celery, tongue and mushrooms 



62 CONSOMMES, continued. 

finely shredded, and boiled rice added to the 
soup. 

Consomme Duborg — Contains boiled rice and Royale 
custards cut with fancy cutter. 

Consomme a l'Epicure — A strong consomme of game 
flavored with Madeira wine, served with a poached 
egg in each plate. 

Consomme of game— Contains Madeira wine, and 
quenelles or ravioles, made of uncooked partridge 
one part, cooked calfs brains one part, parmesan 
cheese half part, yolks of eggs to bind, pounded, 
rubbed through a sieve, made into quenelles and 
poached. 

Consomme a. l'lndienne — Contains cooked artichoke 
bottoms and egg plant, cut in dice, boiled rice, 
strips of chicken breast, curry flavor. 

Consomme a. l'lmperatrice — Contains a poached egg 
in each plate, chicken flavor. 

Consomme a l'ltalienne — Contains finely cut cooked 
(washed) macaroni and green peas. 

Consomme Julienne — Contains finely shredded vege- 
tables, that have been sauteed with butter and a 
little sugar, vegetable flavor. 

Consomme k la Kursel — Contains green peas, aspara- 
gus points, shred lettuce, cut string beans, flageo- 
lets and green onions, vegetable flavor. 

Consomme aux Legumes — A vegetable consomme 
containing small cut vegetables of every descrip- 
tion, mutton flavor. 

Consomme a la Macedoine— Chicken flavor, contain- 
ing varicolored vegetables in very small squares. 

Consomme a la Magenta — Color lightly with tomato 
juice, and add a macedoine, also some chopped 
parsley and celery leaves. 

Consomme Massena — Soup made of hare or jack 
rabbits, flavored with sherry, and containing 
quenelles of rabbit. 

Consomme au macaroni — A roast poultry stock 
should be used to make the consomme, the mac- 
aroni boiled, washed, drained, cut in quarter inch 
pieces, added to the soup. 

Consomme a la Milanaise — Contains boiled macaroni 
and smoked tongue, cut in one inch lengths, par- 
mesan cheese served separate. 



CONSOMMES, continued. 63 

Consomme a la Monte Carlo — Stamp out of slices of 
vegetable-s, spades, clubs, diamonds and hearts, 
make a chicken forcemeat, dotted with truffles, 
slice like dominoes, with a column cutter, cut out 
of whole turnips and beets, slices to imitate poker 
chips, add all 10 a rich chicken consomme. 

Consomme a la Napolitaine — Contains small cut 
macaroni, celery in squares, Madeira wine and 
croutons, game flavor. 

Consomme aux Navets — A vegetable flavored soup 
containing cubes of turnips fried brown. 

Consomme with noodles — A rich chicken consomme 
containing noodle paste in shreds. 

Consomme a la Nivernaise — Containing equal parts 
of a Macedoine, and fancy Italian paste, some veal 
quenelles and sherry wine. 

Consomme a l'Orge — Contains barley, breast of 
chicken in squares, carrots and turnips in small 
dice. 

Consomme aux Pois — A vegetable consomme con- 
taining green peas and small squares of truffles. 

Consomme au poisson — Contains green peas, boiled 
rice and quenelles of lobster, sherry wine. 

Consomme a la Printaniere — Contains plenty of 
asparagus heads and green peas, and other spring 
vegetables cut small. 

Consomme Printaniere Royale — Like the preceding, 
but add some Royale custards. 

Consomme Printaniere Colbert — Like the preceding 
adding a poached egg in each plate. 

Consomme a la Paysanne — Contains a Jardiniere 
and shredded lettuce and cabbage, vegetable 
flavor. 

Consomme Princesse — Contains barley, peas, diced 
chicken and quenelles, chicken flavor. 

Consomme Patti — Contains rice, peas, breast of fowl 
and truffles cut in dice, grated cheese served 
separately. 

Consomme au« Pate D'ltalie — A chicken soup con- 
taining alphabetical Italian pastes. 

Consomme aux Quenelles — Contains diamond shaped 
chicken quenelles, asparagus points, Royale cus- 
tards, diamond shape and Madeira wine. 



64 CONSOMMES, CONTINUED. 

Consomme a la Royale — Contains Royale custards 
in circular slices. 

Consomme Rachael — Contains quenelles of game, 
shred truffles and tongue, Madeira wine. 

Consomme Renaissance — A game soup, containing 
Malaga wine, sliced mushrooms, rice, green peas 
and croutons. 

Consomme aux Trois-Racine — A mutton flavored 
soup, containing carrots, turnips and celery in 
cubes. 

Consomme au riz — Contains boiled rice and corn, 
both cooked tender, washed and drained, 

Consomme au Semoule — Contains tapioca or semo- 
lina, washed, then simmered in the soup. 

Consomme au Sagou — Like the preceding, but using 
sago. 

Consomme a, la De Stael — Chicken flavor, contains 
lozenge shapes of fried bread and quenelles of 
chicken. 

Consomme au Spaghetti — Vegetable flavored soup, 
containing cut up spaghetti. 

Consomme a la Sevigne — Chicken flavor, contains 
asparagus points, cut string beans, green peas and 
Royale custards containing forcemeat. 

Consomme Solferino — Strong brown beef soup, con- 
taining quenelles of farina. 

Consomme a la Suedoise — Chicken flavor, run a 
couple of carrots, turnips and a small cabbage 
through a meat cutting machine, braise them till 
done, add green peas and flageolets, a little grated 
parmesan, season to taste, make some little 
croustades, fill with the mixture, serve one in 
each plate. 

Consomme a, la Talma — Chicken flavor, containing 
Royale custards made of eggs and alimond puree 
and boiled rice. 

Consomme a. la St. Xavier — Vegetable flavor, con- 
tains a printaniere, shred cabbage, and noodles 
passed through a colander; made of four ounces 
butter, six ounces flour, two ounces grated cheese, 
pepper, salt, nutmeg and a cup of cream, cook all, 
then add two eggs, two yolks, some chopped pars- 
ley, rub through the colander into the simmering 
soup. 

Consomme au Vermicelli — Veal flavor, containing 
vermicelli and green peas. 

Consomme de Volaille — A strong chicken soup. 



ADDITIONAL RECIPES. 



ADDITIONAL RECIPES. 



65 



FISH AND THEIR SAUCES. 

To the great majority of cooks and stewards who 
prepare the "bills of fare" I feel that this heading 
of "fish" will prove a boon to them. For, from per- 
sonal experience, to sit down every day and change 
the mode of cooking the half dozen or so kinds of 
fish that the house can afford to handle, I know to 
be one of the hardest problems in the compiling ot 
the menu. The following contains nearly 400 
changes: 

ANCHOVIES. 
Anchovies a THorly. 
Anchovies, fried, Poivrade sauce. 

BASS. 
Broiled sea bass, Maitre D'H6tel. 
Broiled sea bass, anchovy sauce. 
Broiled sea bass, Venitienne butter. 
Broiled bass with bacon. 
Boiled bass, anchovy sauce. 
Boiled bass, butter sauce, green peas. 
Boiled sea bass, oyster sauce. 
Black bass (saute) with shrimps, Bordelaise. 
Fillets of bass, au vin blanc. 
Baked stuffed sea bass. 
Baked black bass, stuffed, crayfish sauce. 
Baked bass a la Chambord. 
Striped bass, saute, mushroom sauce. 
Fillets of striped bass, Maitre D'Hotel. 
Striped bass, en filet, au gratin. 
Boiled sea bass, Hollandaise. 
Sea bass, saute, Meuniere. 
Striped bass, boiled, parsley sauce. 
Croquettes of striped bass, tomato sauce. 

BLACKFISH. 
Blackfish broiled, Maitre D'Hotel. 
Blackfish boiled, Italian sauce (white). 
Blackfish saute, aux fines-herbs. 
Blackfish baked, brown oyster sauce. 



56 FISH AND THEIR SAUCES, continued. 

BLOATERS. 
Yarmouth bloaters, broiled, drawn butter. 
Yarmouth bloaters, toasted, Robert sauce. 
Fillets of bloaters with Parmesan, au gratin. 

BLUEFISH. 
Baked bluefish aux fines herbs. 
Baked bluefish a l'ltalienne. 
Baked bluefish, sauce piquante. 
Baked bluefish en Matelote. 
Broiled bluefish, Maitre D'Hotel. 
Broiled bluefish, anchovy butter. 
Broiled bluefish, Saratoga chips. 
Broiled bluefish, Duchesse potatoes. 
Broiled bluefish, Montpelier butter. 
Fillets of bluefish, a. la Bordelaise. 
Bluefish saute, Admiral sauce. 
Bluefish, white wine sauce, Hollandaise potatoes. 
Bluefish saute, Parisienne potatoes. 
Bluefish saute with anchovies. 
Fillets of bluefish, a la D'Uxelles. 
Bluefish saute, sauce persillade. 
Bluefish au gratin. 

CARP. 
Baked carp, Aurora sauce. 
Boiled carp, sauce Matelote. 
Braised carp, shallot sauce. 
Broiled carp, caper sauce. 
Carp saute, a la Meuniere. 
Fried carp, sauce Allemande. 
Carp in shells, au gratin. 
Carp roes fried, sauce tartare. 
Carp roes, scalloped, Venitienne. 

CATFISH. 
Catfish steak, broiled, piquante sauce. 
Catfish saute, with tomatoes. 
Catfish steak, fried, poivrade sauce. 

CISCO. 
Cisco fried, a l'Horly. 
Cisco broiled, Maitre D'H6tel. 
Cisco saute, Meuniere. 

COD. 
Baked codfish, caper sauce. 
Baked codfish stuffed with oysters. 






FISH AND THEIR SAUCES, continue^. 

Baked cod's head, anchovy sauce, 

Baked codfish en Matelote. 

Boiled codfish, Hollandaise sauce. 

Boiled codfish with anchovies and parsley. 

Boiled codfish, cream sauce. 

Boiled codfish, oyster sauce. 

Boiled codfish, egg sauce. 

Boiled cod steak, Aurora sauce. 

Crimped cod, boiled, shrimp sauce, 

Codfish boiled, Flemish sauce. 

Boiled codfish tongues, egg sauce. 

Codfish tongues au beurre noir. 

Codfish tongues, fried, on toast. 

Codfish tongues boiled, oyster sauce. 

Codfish tongues, a la Poulette. 

Codfish saute, lemon butter sauce. 

Codfish in shells, au gratin. 

Codfish curried with Rissoto. 

Fillets of codfish, a la Hollandaise. 

Cutlets of codfish, fried, piquante sauce. 

Fried codfish steak, parsley sauce. 

Scallops of codfish, au gratin. 

Fried codfish, tomato sauce. 

Codfish steak, broiled, Colbert sauce. 

Codfish roe, fried, on toast. 

Salt codfish hash, with green peas (en bordure). 

Salt codfish (picked) in cream. 

Salt codfish balls with bacon. 

Salt codfish saute (with onions) parsley sauce. 

Salt codfish in shells, au gratin. 

Salt codfish boiled, egg sauce. 

Salt codfish boiled with spinach. 

Salt codfish boiled, au beurre noir. 

Salt codfish boiled, sauce Veloute. 

CRABS. 
Devilled crabs in shell. 
Crab croquettes, parsley sauce. 
Buttered crab in shell. 
Crabs scalloped, au gratin. 
For soft shell crabs see "Friday Entrees." 
Oyster crabs fried, en croustade. 
Oyster crabs in cases, sauce poulette. 
Oyster crabs on toast, a la Newburgh. 
Patties of oyster crabs. 



68 FISH AND THEIR SAUCES, CONTINUED. 

EELS. 
Baked eels, Italian sauce. 
Boiled eels, butter sauce. 
Eels stuffed and broiled, Montpelier butter. 
Eels braised, au court-bouillon. 
Eels braised, sauce Hollandaise. 
Eels en Brochette, sauce tartare. 
iBfoiled eels, Maitre D'Hotel. 
Eried eels, shrimp sauce. 
Fricassee of eels, Normande. 
Matelote of eels. 
Cold eels en Mayonnaise. 
Eels larded and braised, Genoise sauce. 
Eels boned and broiled, anchovy butter. 
Eels stewed in sauce Bordelaise, 
Stewed eels, sauce Veloute. 
Stewed eels with green peas. 
Fried eels, sauce Genevoise. 
Fried eels, sauce tartare. 
Eels, saute, Meuniere. 
Roast eels, shallot sauce. 
Stewed eels on toast. 
Eels a. l'Horly. 

Ragout of eels, au vin blanc. 
Fried eels, sauce Vinaigrette. 

FLOUNDERS, PLAICE, SOLE. 
Very few sole or genuine plaice are to be had in 
the United States, so that our flounder is generally 
used for all three fish, either name can be used on 
the menu. 

Flounders, baked, k I'ltalienne. 
Flounders, boiled, shrimp sauce. 
Flounders saute, Meuniere. 
Fillets of flounder, au gratin. 
Fillets of flounder, sauce tartare. 
Flounders, fried, with fried parsley. 
Fricassee of flounders with anchovies. 
Broiled fillet of flounder, au beurre noir. 
Boiled plaice, Hollandaise. 
Boiled plaice, butter sauce, Reitz potatoes. 
Boiled plaice, shrimp sauce. 
Boiled plaice, oyster sauce. 
Fillet of sole, lobster sauce. 



FISH AND THEIR SAUCES, continued. 69 

Fillet of sole, au vin blanc. 

Fillet of sole, fried, tomato sauce. 

Fillet of sole, al'Horly. 

Fillet of sole, Normande. 

Fillet of sole, Joinville. 

Fillet of sole, a la Perigueux. 

Fillet of sole, a la Cardinal. 

Soles, saute, Italian sauce. 

Baked fillets of sole, tarragon sauce. 

Braised larded fillets of soles with quenelles. 

Fillets of soles, sautes, with anchovies. 

Fillets of soles, sautes, sauce trianon. 

Fillets of soles, baked in Aurora sauce. 

Fillet of sole, (cold) en Mayonnaise. 

Fillets of soles, fried, sauce Portugaise. 

Fillets of soles a la Turque — i-e, with a mould of 

rice in center of dish, the soles on or around it, 

sauce of Bechamel, containing plenty of parsley. 
Fillets of soles, baked, a, la Venitienne. 
Fillets of soles, fried, Colbert sauce. 
Scalloped soles en Coquille. 
Boiled sole, oyster sauce. 
Paupiettes of sole, sauce Allemande (containing 

crayfish butter). 
Fillets of soles fried, sur cro&stade (containing 

oysters in Allemande sauce. 

HADDOCK. 
Baked haddock, parsley sauce. 
Boiled haddock, shrimp sauce. 
Boiled haddock in court-bouillon, lobster sauce. 
Boiled haddock, crab sauce. 
Fillets of haddock, saute, Meiiniere. 
Broiled haddock, anchovy butter. 
Fried haddock, sauce Allemande. 
Broiled haddock, Maitre D'Hotel. 
Creamed haddock with oysters. 
Finnan haddie, broiled, drawn butter. 
Finnan haddie, boiled, cream sauce. 
Finnan haddie, saute, parsley sauce. 
Finnan haddie, toasted, butter sauce. 
Finnan haddie, baked, with tomatoes. 
Finnan haddie, fried in oil, Maitre D'Hotel. 



70 FISH AND THEIR SAUCES, continued. 

HALIBUT. 
Boiled halibut, Hollandaise. 
Boiled halibut, clam sauce. 
Fried halibut steak with bacon. 
Chicken halibut, aTHorly. 
Fried halibut, sauce Tartare. 
Boiled halibut, cream sauce. 
Fillet of halibut, saute, Meuniere. 
Fried halibut, tomato sauce. 
Fried halibut steak with salt pork. 
Baked halibut au gratin. 
Boiled chicken halibut, anchovy sauce. 
Halibut steak, saute, Aurore. 
Boiled halibut, lobster sauce. 
Halibut scalloped, au parmesan. 
Broiled halibut, Maitre D'Hotel. 
Baked halibut, egg sauce. 

HERRING. 

Broiled fresh herring, cream sauce. 

Boiled fresh herring, anchovy sauce. 

Broiled fresh herring, Robert sauce. 

Fried fresh herring, au beurre noisette. 

Grilled fresh herring, Maitre D'Hotel. 

Fillets of herring, saute, Meuniere, 

Fresh herring a la Flanders — Split, boned, sprinkled, 
with pepper, salt, thyme, rolled from tail to head, 
tied up, baked in court-bouillon, containing tar- 
ragon vinegar (serve hot or cold). 

Broiled fresh herring, lemon sauce. 

Broiled fresh herring, mustard cream sauce. 

LOBSTER. 
For lobster see Friday Entrees. 

KINGFISH. 
Boiled kingfish, sauce Normande. 
Fried kingfish, sauce Fleurette. 
Kingfish, saute, Meuniere. 
Broiled kingfish, Julienne potatoes. 
Fillets of kingfish, au gratin. 
Broiled kingfish, anchovy butter. 
Boiled kingfish, oyster sauce. 
Fried kingfish, Maitre D'Hotel. 



FISH AND THEIR SAUCES, continued. 71 

MACKEREL. 
Baked fillets of Spanish mackerel, shrimp sauce. 
Baked Spanish mackerel, sauce piquante. 
Broiled Spanish mackerel, Montpelier butter. 
Broiled Spanish mackerel, Maitre D'Hotel. 
Spanish mackerel, saute, Creole. 
Spanish mackerel, au vin blanc. 
Spanish mackerel, baked, a l'Espagnole. 
Broiled Spanish mackerel, sauce vert pre. 
Broiled Spanish mackerel, Royal sauce. 
Spanish mackerel, stuffed and baked, parsley sauce 
Fresh mackerel, broiled, au beurre noir. 
Fresh mackerel, boiled, olive sauce. 
Cold mackerel, sauce Ravigote. 
Fillets of mackerel, baked, au gratin. 
Fillets of mackerel, saute, Meuniere. 
Fried mackerel, lemon butter sauce. 
Broiled mackerel, Maitre D'Hotel. 
Fried fillets of mackerel, sauce Allemande. 
Baked mackerel, aux fines herbes. 
Broiled fresh mackerel, Portugaise sauce. 
Fresh mackerel, saute, Colbert sauce. 
Broiled fresh mackerel, aux fines herbes. 
Boiled salt mackerel, drawn butter. 
Boiled salt mackerel, parsley sauce. 
Broiled salt mackerel, Maitre D'Hotel. 

MULLET. 
Gray mullet, baked, tomato sauce. 
Gray mullet, boiled, Hollandaise. 
Gray mullet, broiled, Maitre D'Hotel. 
Fillets of gray mullet, sautes, au beurre. 
Red mullet, baked, with olives. 
Red mullet, baked, Chasseur. 
Red mullet, boiled, caper sauce. 
Red mullet, braised, tomato puree 
Red mullet, broiled, Italian sauce. 
Red mullet, fried, roe sauce. 
Red mullet, baked, a la provencale. 

PERCH. 
Boiled perch, parsley sauce. 
Baked perch, sauce Allemande. 
Broiled perch, chutney cream sauce. 
Fried perch with bacon. 



72 FISH AND THEIR SAUCES, continued. 

Perch, saute, anchovy butter. 
Perch, saute, Meuniere. 

PIKE OR PICKEREL. 
Boiled pike, anchovy sauce. 
Boiled pike, caper sauce. 
Boiled pike, sauce Financiere. 
Fillets of pike, broiled, Montpelier butter. 
Fillets of pike, broiled, Maitre D'Hotel. 
Fillets of pike, fried, sauce Matelote. 
Fillets of pike, sautes, Normande. 
Pike, stuffed and baked, & la Chambord. 
Pike, baked, a la Genevoise. 
Pike, braised, h la Genoise. 
Pike cutlets, fried, tomato sauce. 

ROCKFISH. 
Boiled rockfish, egg sauce. 
Baked rockfish, fennel sauce. 

SALMON. 
Baked salmon, lemon butter sauce. 
Boiled salmon, Allemande caper sauce. 
Boiled salmon steak, piquante sauce. 
Boiled salmon, sauce Bechamel. 
Fillets of salmon, saute, gherkin sauce. 
Boiled salmon steak, lobster sauce. 
Fried salmon, Ravigote sauce. 
Broiled salmon cutlets, au beurre noir. 
Salmon steak, au gratin. 
Baked salmon, sauce Genoise. 
Salmon cutlet, saute, sauce Veloute. 
Salmon cutlet with cucumbers. 
Salmon cutlet, boiled, oyster sauce. 
Broiled salmon, sauce Genevoise. 
Salmon cutlet, saute, Milanaise. 
Cold salmon, Mayonnaise. 
Boiled salmon, Hollandaise. 
Broiled salmon, anchovy butter. 
Cold salmon, sauce tartare. 
Salmon croquettes, cream sauce. 
Kennebec salmon steak, Saratoga chips. 
Broiled salmon steak, Montpelier butter. 
Salmon steak, saute, Aurora sauce. 
Baked salmon, sauce perigueux. 



FISH AND THEIR SAUCES, continued. 73 

Boiled salmon, fennel sauce. 
Salmon steak, broiled, aux fines herbes. 
Smoked salmon, boiled, cream sauce. 
Smoked salmon, broiled, drawn butter. 
Smoked salmon, broiled, a. la Diable. 
Smoked salmon, fried in oil, lemon sauce. 
Smoked salmon toasted. 

SMELTS. 
Smelts au gratin, white wine sauce. 
Smelts, saute, aux fines herbes or, au beurre noir. 
Smelts, splitand broiled, Maitre D'Hotel orBearnaise 
Fried smelts, tomato sauce. 
Fried smelts, tartare sauce. 
Broiled smelts, Montpelier butter. 
Smelts, braised, a la Toulouse. 

SHEEPHEAD. 
Boiled sheephead, caper sauce. 
Baked sheephead, piquante sauce. 
Broiled sheephead, Venitienne butter. 
Sheephead, saute, Italian sauce. 
Braised sheephead, a- la Creole. 

POMPANO. 
Fillets of Pompano, saute, Meuniere. 
Broiled pompano, Julienne potatoes. 
Fried pompano, au beurre noisette. 
Fillets of pompano, broiled, Montpelier butter. 

WEAKFISH. 
Baked weakfish, tomato sauce. 
Baked weakfish, sauce Normande. 
Weakfish, au gratin. 
Boiled weakfish, sauce Fleurette. 
Broiled weakfish, anchovy butter. 

RED SNAPPER. 
Red snapper, stuffed and baked, tomato sauce. 
Red snapper, boiled, sauce Matelote. 
Fillet of red snapper, a la Joinville. 
Boiled red snapper, caper sauce. 
Baked red snapper, a la Creole. 
Red snapper, au court-bouillon. 
Red snapper, saute, lobster sauce. 
Fillets of red snapper, broiled, Genoise sauce. 



74 FISH AND THEIR SAUCES, continued. 

STURGEON. 
Baked sturgeon, sauce Remoulade. 
Braised sturgeon with anchovies. 
Braised sturgeon, piquant sauce. 
Broiled sturgeon, tartare sauce. 
Fricandeau of sturgeon, sauce Genevoise. 
Fricassee of sturgeon with Rissoto. 
Fried sturgeon, sauce Perigueux. 
Cold boiled sturgeon, Mayonnaise. 
Boiled sturgeon, a la Cardinal. 
Fillet of sturgeon, au gratin. 
Fillet of sturgeon, saute, Meuniere. 
Boiled sturgeon, Hollandaise. 
SHAD. 
Baked shad, Allemande sauce (containing Chervil) 
Boiled shad, caper sauce. 
Planked shad. 

Boiled shad with sorrel sauce. 
Fried shad, gherkin sauce. 
Broiled shad roe with bacon. 
Fried shad roe, anchovy sauce. 
Shad roe croquettes with fried parsley. 

TROUT. 
Salmon trout, baked, au gratin. 
Salmon trout, boiled, au court-bouillon, 
Salmon trout, saute, Meuniere. # 
Salmon trout, broiled, Maitre D'H6tel. 
Salmon trout, baked, with tomatoes. 
Fillets of trout, fried in oil. 
Broiled trout, sauce Trianon. 
Fried trout with bacon, sauce Ravigote. 
Lake trout, fried, tomato sauce. 
Lake trout, broiled, Parisienne potatoes. 
Lake trout, Maitre D'Hotel. 
Boiled trout, shrimp sauce. 
Fillets of trout, au gratin. 
Fillets of trout, a l'Horly. 
Fried trout, sauce Rem6ulade. 
Trout steak (cold) with Mayonnaise. 
Baked trout in sauce Allemande. 
Broiled trout with bacon. 
Fillets of trout, saute, Aurora sauce. 



FISH AND THEIR SAUCES, CONTINUED 

Fillets of trout, baked, Italian sauce. 

Fillets of trout, sautes, Meuniere. 

Braised trout, en Matelote. 

Broiled trout, sauce Beyrout. 

Baked trout, Spanish sauce. 

Baked trout, sauce Genevoise. 

Baked stuffed trout, anchovied Espagnole sauce. 

Brook trout, fried with bacon. 

Brook trout, broiled, Montpelier butter. 

Brook trout, sautes, Meuniere. 

WHITEBAIT. 
Fried whitebait, sauce tartare. 

WHITEFISH. 
Baked whitefish, au gratin. 
Fried whitefish, sauce Genevoise. 
Broiled whitefish, Venitienne butter. 
Planked whitefish, Provencale. 
Fillets of whitefish, sautes, Meuniere. 



ADDITIONAL RECIPES. 



ADDITIONAL RECIPES. 



76 



SAUCES. 

Admiral sauce — Into some butler sauce, work some 
pounded anchovies, minced (fried) shallots, cap- 
ers and grated lemon rind. 

Aurora sauce — Into some reduced Espagnole, work 
enough lobster butter to make an orange color, or 
work lobster butter into Bechamel sauce, or take 
2 parts Bechamel, i part tomato sauce, add a little 
mushroom ketchup and lobster coral; in either of 
these combinations, add lemon juice and cayenne. 

Albert sauce — Make a butter sauce with white stock, 
add to it minced (fried) shallots, chopped parsley, 
grated horseradish and a little tarragon vinegar, 
boil, strain, finish with a liason of yolks and add 
chopped parsley. 

Anchovy sauce (i) — Anchovy butter worked into 
Espagnole. 

Anchovy sauce (2) — Into some butter sauce, work 
some pounded anchovies or anchovy essence, 
lemon juice and cayenne. 

Allemande sauce — Into some Veloute sauce, work 
some lemon juice, mushroom catsup, cayenne, 
butter, yolks of egg, a grating of nutmeg, strain; 
it should be yellow and smooth as velvet. 

Andalusian sauce — Into a rich tomato sauce, work 
some grated ham and a little minced (fried) garlic. 

Avignon sauce — Into some Bechamel, work in an 
equal amount of Soubise puree, a little crushed 
garlic, parmesan cheese and olive oil, simmer, 
add a liason of yolks; strain and use. 

Au Beurre — Browned butter and lemon juice. 

Bechamel sauce — Into some reduced chicken broth, 
add some mushroom essence, an equal quantity 
of rich milk or cream; bring to a simmer, thicken 
with roux (flour and butter) and strain. 

Bavarian sauce — Boil some vinegar to half its orig- 
inal bulk, with a little horseradish, butter, salt 
and grated nutmeg, beat some yolks of eggs, and 
add the boiling mixture to make like Mayonnaise; 
strain, then beat in a little more butter and some 
lobster roe; beat till creamy and frothy. 



SAUCES, CONTINUED. -]j 

Bearnaise sauce — Braise some shallots with a little 
tarragon vinegar, add some rich, thin Veloute, 
simmer, then add some beaten yolks of eggs, when 
like custard, remove from fire, beat in melted 
butter at the rate of 3 table spoonfuls to the pint, 
work in the juice of a lemon, a little cayenne and 
strain, finish with chopped parsley and tarragon 
(looks like yellow parsley sauce). 

Beyrout sauce — Fetch to a boil one and a half pounds 
of butter, with two minced onions, a basting spoon- 
ful of tarragon vinegar and the same of common 
vinegar, a half pint of Espagnole, a half a cupful 
of mushroom catsup, a half cupful of Harvey 
sauce, simmer, skim, then boil till creamy, remove 
from fire, finish with a little sugar and anchovy 
essence. 

Bigarade sauce — Take equal parts of game and 
Espagnole sauces, and work in the juice and 
shredded rind of Seville or other bitter oranges. 

Bourgeoise sauce — Into a pint of thin Espagnole, 
work a spoonful each of chopped parsley, chervil, 
tarragon, meat glaze, french mustard and sugar, 
bring to a simmer and add the juice of a lemon. 

Bohemian sauce — Make some panada with bouillon 
blanc, and work into it some horseradish and a 
little butter (a white bread sauce). 

Bordelaise sauce, white — Into some butter sauce, 
work some minced (fried) shallots, chopped pars- 
ley and white wine. 

Bordelaise sauce, brown — Into some Espagnole, 
work sjme minced (fried) shallots and garlic, 
red wine, cayenne, chopped parsley, lemon juice 
and beef marrow. 

Bourgignotte sauce — Into some Espagnole, work 
some minced (fried) onions, sliced mushrooms 
and truffles, finish with some Burgundy wine. 

Bressoise sauce — Into some Madeira sauce, work a 
puree, made of chicken livers, breadcrumbs, fried 
minced shallots, grated rind and juice of an 
orange. 

Bretonne sauce, hot — Into some Espagnole, work a 
puree of fried onions, finished with chopped 
parsley. 



73 SAUCES, CONTINUED. 

Bretonne sauce, cold — A spoonful each of mustard 
and sugar, with two spoonfuls of grated horse- 
radish, worked into a half a pint of tarragon 
vinegar. 

Caper sauce — Into some butter, or Veloute sauce, 
work in some whole capers and a little caper 
vinegar. 

Carrot sauce, good for boiled beef — Into some butter 
sauce, work in a puree of young carrots. 

Cauliflower sauce, good for boiled poultry — Into 
some butter sauce, work some small flowerets of 
boiled cauliflower. 

Cardinal sauce — Into some Bechamel, work some 
lobster roe, or shrimps passed through a tamis, 
finish with lemon juice and cayenne. 

Celery sauce, white — Into some Allemande sauce, 
work a puree of celery. 

Celery sauce, brown — Into some Espagnole, put 
some pieces of cut up celery, simmer till done. 

Chasseur sauce — Into equal parts of Espagnole and 
tomato sauces, work some minced fried onions, 
sliced mushrooms, chopped parsley and lemon 
juice. 

Chateaubriand sauce — One pint of Espagnole, a half 
a pint of meat glaze, a half pint of white wine, 
simmer, strain, and beat in a half a pint of maitre 
d'hotel sauce. 

Chambord sauce — Into a pint of Veloute, work in a 
half a pint of (white) mushroom puree, a piece of 
chicken glaze, a glass of sauterne, and a spoonful 
of lobster butter. 

Champagne sauce, good for roast ham — Into a pint 
of Espagnole, simmer, a half a pint of sherry wine 
and a half a pint of vinegar and a little sugar. 

Chaudfroid sauce — Take some carcases of roast 
game or poultry and some garden herbs, cover 
with good stock, boil for several hours, strain, 
skim, add enough gelatine to make a brown jellied 
gravy. 

Chevreuil sauce — Into one third part of Espagnole, 
one third of tomato sauce, one third stock, add a 
little thyme, a bunch of parsley, two or three bay- 
leaves, some minced (fried) shallots, a spoonful 



SAUCES, CONTINUED. 79 

of white pepper, some tarragon vinegar and butter, 
reduce to one half, strain, finish with currant 
jelly, Harvey sauce and port wine. 

Chili sauce (i) — Six tomatoes, four green peppers, 
one minced onion, one spoonful of sugar, one tea 
spoonful of salt, one and a half cups of vinegar, 
boil one hour and strain. 

Chili sauce (2) — Into some Bechamel, work some 
minced red peppers, tomatoes, shallots and chop- 
ped parsley, finish with melted butter, Catawba 
wine and lime juice. 

Claremont sauce — Minced onions fried in oil, drained 
and added to a thick veal gravy; good for roast 
veal. 

Colbert sauce — Into a pint of Espagnole, work in a 
spoonful of meat glaze, a little cayenne, lemon 
juice and chopped parsley, make very hot, but 
don't boil, then very gradually beat in a cupful of 
melted butter. 

Court-bouillon sauce — Into a butter sauce, that has 
been made from the stock of boiled fish, add some 
boiled onions, cut in rings, and chopped parsley. 

Crapaudine sauce — Into some piquante sauce, work 
in a little mustard, tarragon vinegar and minced 
mushrooms. 

Creole sauce — Into some tomato sauce, work in some 
chopped sweet peppers, minced (fried) shallots, 
a little Madeira sauce and Madeira wine. 

Crevette sauce — Into a cardinal sauce, work some 
pieces of shrimps and anchovies. 

Cucumber sauce, good for boiled salmon or trout — 
Into a butter sauce, work a puree of cucumbers or 
some slices of cucumber fried in butter. 

Curry sauce — Into a Veloute sauce, boil a ham 
knuckle for an hour, take out and work in a liason 
of yolks, beaten with curry powder, strain and use. 

Czarina sauce, good for boiled tongue — Into some 
Espagnole, work the juice of a lemon, some minced 
gherkins and seedles raisins, boil till tender. 

Diable sauce (1) — Three spoonfuls of melted butter, 
three spoonfuls of meat glaze, a tea spoonful of 
cayenne, a spoonful of sugar, a half a cup of mush- 
room catsup, a half a cup of white wine, juice of a 
lemon, make hot, don't boil. 



80 SAUCES, CONTINUED. 

Diable sauce (2) — Into a Espagnole, work some 
Worcestershire sauce, cayenne pepper, made 
mustard and brown stock, proportion one third 
stock, two thirds Espagnole, simmer and strain. 

Diplomate sauce, good for boiled fish — Into a thick 
cream Bechamel, work some crayfish butter and 
a little court-bouillon. 

Duchesse sauce — Into a pint of tomato sauce, work 
in a half a pint of lean cooked ham cut in small 
squares, a half a cup of white wine, a little glaze, 
fetch to a boil, remove from the fire, and beat in a 
half a pint of Hollandaise sauce. 

D'Uxelles sauce — Into a Veloute, work some white 
wine, minced mushrooms, grated tongue and 
chopped parsley. 

D'Uxelles sauce — For coating cutlets, is made of 
Bechamel, minced parsley, shallots, mushrooms 
and grated ham. 

Egg sauce — Into a butter sauce, work some chopped 
hard boiled eggs. 

Espagnole — Ham, veal, beef, in meat and bones, 
fried till brown, with carrots, onions, turnips, 
celery, parsley, thyme, marjoram, savory, bay- 
leaves, cloves, allspice and pepper, enough flour 
added to form a brown roux, moistened gradually 
with good stock, add plenty of tomatoes, two or 
three chickens or roast fowl carcases, simmer 
slowly for several hours, add sherry wine, and 
strain. 

Echalotte sauce (1) — Into some butter sauce, work 
minced boiled shallots. 

Echalotte sauce (2), for broiled fish — Four ounces of 
butter and two spoonfuls of shallots, fried to- 
gether till light brown. 

Estragon sauce — Into a Veloute, work some chopped 
tarragon leaves and a little tarragon vinegar. 

Fermiere sauce — Into a butter sauce, work some 
minced (fried) onions, capers, chopped parsley, 
grated ham and white wine. 

Fines-herbes sauce, white — Into a butter sauce, work 
some minced (fried) mushrooms and shallots, 
chopped parsley and white wine. 

Fines-herbes sauce, brown — Into Espagnole, work 



SAUCES, CONTINUED. 81 

some minced (fried) mushrooms and shallots, 
chopped parsley and Madeira wine. 

Fenouil sauce — Into a butter sauce, work some 
chopped fennel leaves. 

Financiere sauce — Into a quart of Espagnole, work 
a little meat glaze, cayenne, a half a pintof Madeira 
wine, a half a pint of mushroom liquor or catsup, 
and a few minced mushrooms. 

Flemish sauce (i) — Into a butter sauce, work in a 
little grated nutmeg, chopped parsley, tarragon 
vinegar and a liason of yolks with a little mustard. 

Flemish sauce (2) — Make a quart of vegetable cream 
sauce, then take a cupful of the red part of carrot, 
mince it, boil till done, add it to the sauce, to- 
gether with some chopped cucumber, pickles, 
parsley and grated horseradish. 

Fumet sauce — Into a Espagnole. boil some game 
carcases, strain and finish with port wine. 

Genevoise sauce — Into a Espagnole, add a little 
grated ham, carrot, minced onion, a few bay leaves, 
cloves, a clove of garlic, some thyme and parsley, 
boil fifteen minutes, add some claret wine, strain 
and finish to taste with essence of anchovies. 

Genoise sauce — Into a half a part Espagnole and a 
half a part court-bouillon sauces, add some port 
wine, ground mace, essence of anchovies and walnut 
catsup, boil ten minutes, strain, finish with chop- 
ped parsley. 

Giblets sauce — The cut-up gizzards and livers, 
stewed tender and added to the thickened gravy 
of the roasted poultry. 

Godard sauce — Fry some slices of ham, carrots and 
onions in butter till brown, then add a quart of 
good cider, simmer half an hour, add a can of 
mushrooms (minced), reduce another ten minutes, 
strain into a quart of Espagnole, and boil till 
creamy. 

Ham sauce, good for roast veal — Into a Madeira 
sauce work some minced shallots and grated 
ham, that have been fried together, and juice of a 
lemon. 

Hanover sauce, good for roast poultry — Take 
chicken livers, boil them, rub through a sieve, 



82 SAUCES, CONTINUED. 

add cream sauce, lemon juice and cayenne, little 
salt, make hot, don't boil. 

Harrogate sauce — Take the roast pan (as soon as 
the meat is taken from it), add some minced 
shallots and grated lemon rind, fry, add flour, 
moisten with stock to the right consistency, then 
add some catsup, cayenne, claret wine and lemon 
juice, boil up and strain; good for roast veal and 
poultry. 

Havraise sauce — Make a butter sauce of strong 
broth from boiled fish, and finish with a liason of 
yolks and cream. 

Hollandaise sauce — One cup of vinegar, one cup of 
butter, a half a cup of lemon juice, two cups of 
chicken stock, little salt and cayenne, boil and 
pour it to a liason of yolks till thick as Mayonnaise. 

Ho'.stein sauce — Make a butter sauce of strong fish 
broth, and finish with a liason of yolks and cream. 

Homard sauce — Into a butter sauce, work some 
lobster roe, pieces of lobster, lemon juice and 
cayenne. 

Huitres sauce — Into a Bechamel, or brown gravy 
sauce, add scalded oysters, lemon juice and 
cayenne. 

Indian or Indienne sauce— Braise together some 
ham trimmings, a few anchovies, onions, green 
apples, thyme and whole peppers, then add curry 
powder to taste, fill up with sauce Veloute, boil, 
add juice of a lemon, a few raw yolks, beat till 
creamy and strain. 

Italian sauce, white — Into a Veloute, work some 
minced (fried) shallots and mushrooms, chopped 
parsley and white wine. 

Italian sauce, brown — Into a Espagnole, work some 
minced (fried) shallots and mushrooms, chopped 
parsley and Madeira wine. 

Jardiniere sauce— Take a small column cutter, and 
cut out columns of carrots, white and yellow 
turnips, slice them quarter inch thick, add some 
very small onions, fry all in butter with a little 
sugar; when brown, add a little stock and simmer 
till done, then drain them and put into Espagnole, 
adding some cooked green peas, string beans and 
cauliflower. 



SAUCES, CONTINUED. 83 

Jolie-Fille sauce — Half a pint panada, two Sliced 
onions, two yolks of hard boiled egg, a pound of 
pounded veal or poultry meat, all boiled with one 
quart of Veloute; when done, rub through a sieve, 
if too thick add a little boiling milk, finish with 
chopped parsley. 

Livournaise sauce; good for cold fish — Into a may- 
onnaise, work some pounded anchovies and chop- 
ped parsley. 

Livernaise sauce— Cut with a small vegetable scoop 
out of carrots, white and yellow turnips, little 
balls, steam till barely done, glaze them, thenadd 
them to equal parts of Espagnole and tomato 
sauces; simmer till done. 

Lyonnaise sauce — Into a tomato sauce, work some 
fried rings of onions. 

Lobster sauce — Into a butter sauce, work some 
lobster roe, pieces of lobster, cayenne and lemon 
juice. 

Madeira sauce — Equal parts of Espagnole and 
tomato sauces, finished with Madeira wine. 

Maitre d'hotel sauce — Into some melted butter, add 
some chopped parsley, grated nutmeg and lemon 
juice. 

Matelote sauce (1) — Into a butter sauce, work some 
button onions (boiled) some scalded mussels and 
oysters, a flavor of garlic, essence of anchovies, 
cayenne and lemon juice. 

Matelote sauce (2) — Equal parts of veal stock and 
white wine, some tarragon, parsley, bay leaves, 
pepper and salt, boil ten minutes, add a little 
Veloute sauce and strain. 

Maintenon sauce — Braise some ham trimmings, 
chopped shallots, parsley and mushrooms, with a 
little sugar and lemon juice; take out the ham, 
add some Veloute, reduce and finish with a liason 
of yolks. 

Mayonnaise saucp — Take raw yolks of eggs, beat in 
olive oil, when it gets like butter, add some salt, 
then more oil, then little dry mustard and cayenne, 
then alternately, oil, vinegar and lemon juice. 

Milanaise sauce (1) — Into equal parts of Veloute and 
Supreme sauces, work some grated Parmesan 
cheese. 



84 SAUCES, CONTINUED. 

Milanaise sauce (2)— Into a Veloute, work some 
grated cheese, ham, chicken, truffles and macar- 
oni. 

Milanaise sauce (3)— Braise in butter some minced 
mushrooms and anchovies, when done make a 
roux, and add half a pint of veal stock, half a cup 
each of white wine and caper vinegar, a little 
French mustard, salt and cayenne, boil twenty 
minutes, strain, add some capers and small cut 
cooked macaroni. 

Mirabeau sauce — Into a butter sauce, work in some 
chicken glaze and a puree of garlic. 

Mussel sauce — Into a Hollandaise sauce, work in 
some scalded cut up mussels. 

Mushroom sauce, white — Into a Veloute or Bechamel 
sauce, work in some mushroom puree, and some 
sliced fried mushrooms, lemon juice and cayenne. 

Mushroom sauce, brown — Into equal parts of Espag- 
nole and tomato sauces, work in some mushroom 
puree and some sliced fried mushrooms, lemon 
juice, parsley and Madeira wine. 

Nantaise sauce — Into a Ravigote sauce, work in 
some pounded lobster and coral. 

Napolitaine sauce — Into some Espagnole, work cur- 
rant jelly, seedless raisins and port wine. 

Neapolitan sauce (1) — Braise some vegetables and 
bacon, with garden herbs; when done, add equal 
parts of Espagnole and tomato sauces, some game 
glaze and Madeira wine, simmer twenty minutes 
and strain. 

Neapolitan sauce (2) — Into a Espagnole, work some 
currant jelly, horseradish, grated ham, port wine 
and Harvey sauce. 

Niceoise sauce — Into some cold Veloute, work a 
liason of hard boiled yolks of eggs, rubbed through 
a sieve, mixed with oil, vinegar, mustard, chives 
and chopped parsley; this is a cold sauce for cold 
meats. 

Normande sauce — Equal parts of court-bouillon and 
scalded oyster liquor, thickened lightly with roux, 
then with a liason of yolks. 

Nonpareil sauce — Into a Hollandaise sauce work 
some slxed fried mushrooms, minced truffles, 



SAUCES, CONTINUED. 85 

lobster coral and lobster butter, and some slices 
of whites of hard boiled eggs. 

Onion sauce (1) — Into a Bechamel sauce, simmer 
some onions till done. 

Onion sauce (2) — Into equal parts Madeira and 
Espagnole sauces, simmer some minced fried 
onions. 

Orange sauce — Into a brown poultry sauce, simmer 
till tender, some shredded orange peel and finish 
with the juice of an orange; good for roast or 
braised ducks. 

Oyster sauce — Into a sauce Poulette, work some 
scalded cut up oysters and their liquor. 

Parsley sauce — Into a butter sauce, work some 
parsley puree, or chopped parsley. 

Pascaline sauce— Take some thin white Italian sauce 
and some raw yolks of egg and lemon juice, sim- 
mer till creamy, strain and add blanched chopped 
parsley. 

Perigueux sauce — Into a Madeira sauce, work some 
minced (fried) shallots, a little meat glaze, an- 
chovy butter, sliced truffles and Madeira wine. 

Piquante sauce — Minced pickles, shallots, olives, 
capers, a spoonful each of onion juice, lemon 
juice and caper vinegar, mixed into a butter or 
Madeira sauce, season and bring to a boil. 

Poivrade sauce — Into equal parts of tomato and 
Espagnole sauces, work in some minced shallots, 
a bunch of parsley, some bay leaves, a table spoon- 
ful of white pepper {to each quart) along with two 
ounces of butter and two table spoonfuls of vine- 
gar, reduce to one-half, strain, finish with a little 
Harvey sauce, port wine and currant jelly. 

Papillote sauce— Good for cutlets a la Maintenon, 
Into a quart of Madeira sauce, work two scraped 
onions, two cloves of minced garlic, a slice of 
scraped bacon and some minced mushrooms, all 
fried together for five minutes, finish with chopped 
parsley. 

Polonaise sauce — Good for veal. Make sauce of veal 
stock and boil in it some grated horseradish, 
juice of a lemon, chopped fennel, or parsley 
leaves and a little sugar. 



86 SAUCES, CONTINUED. 

Portugaise sauce — Into a butter sauce, work a 

liason of yolks and some lemon juice. 
Provencale sauce (i) — Minced shallots, mushrooms, 

garlic and some fresh herbs, fried in oil, add some 

Veloute and white wine, simmer half an hour, 

skim off the oil and use. 
Provencale sauce (2) — Into some Espagnole, work 

some minced fried mushrooms with a flavor of 

garlic and some minced onions and tomatoes. 
Poulette sauce — Into some Allemande, work some 

chopped parsley. 
Prussian sauce — Into a Bechamel sauce, work a 

tablespoonful of sugar, a teaspoonful of cayenne, 

half a cupful of horseradish and a quarter cupful 

of cream to each quart, simmer and stir for five 

minutes. 
Ravigote sauce (cold) — Into a Mayonnaise, work a 

puree of chives, chervil, parsley, tarragon and 

shallot. 
Ravigote sauce (hot) — Into a Veloute, work a puree 

of parsley and tarragon leaves, some minced fried 

shallots and a little vinegar. 
Regency sauce — Braise some ham trimmings, shal 

lots and onions, add equal parts of chicken glaze, 

Espagnole and tomato sauces, boil twenty minutes 

and strain. 
Raifort sauce — Into a Veloute sauce, work some 

grated horseradish and vinegar. 
Remoulade sauce — Pounded hard boiled yolks of 

egg rubbed through a sieve, mixed with oil, vine- 
gar, dry mustard, minced garlic, chopped parsley 

and parsley juice. 
Reform sauce — Another name for poivrade sauce. 
Richelieu sauce — Into a white game sauce, work 

some minced (fried) onions and white wine. 
Roe sauce — Into a butter sauce, work a puree offish 

roes (using the soft roe or milt). 
Royal sauce — Into a Veloute, work a puree of chicken 

and bread panada, finish with a liason of yolks 

and cream. 
Robert sauce — Minced fried onions, dry mustard, 

a little meat glaze and white wine, mixed into 

Espagnole, or other brown sauce. 



SAUCES, CONTINUED. 87 

Russian sauce (1) — Into a Veloute, work some grated 
horseradish and vinegar, finish with a liason of 
yolks and cream. 

Russian sauce (2)— Into a Veloute, work some grated 
horseradish, vinegar, sugar, white wine and some 
grated ham, shallots and garden herbs, fried till 
done. 

Russian sauce, cold (3)— Made mustard, tarragon 
vinegar, salt, pepper, sugar and grated horse- 
radish, stirred together. 

Sage sauce— Good for roast pork or goose. Make a 
brown gravy in the pan with the residue of the 
roasting, strain, add some chopped sage leaves 
and simmer fifteen minutes. 

Ste Menehould sauce — Make a cream sauce and boil 
in it some minced onions till done, strain and add 
some chopped parsley and minced mushrooms, 
simmer another ten minutes. 

Scallop sauce — Into a butter sauce, work some cut 
up cooked scallops and their liquor. 

Shallot sauce (1) — Into a sauce made from the residue 
of roast poultry, suckling pig or game, work some 
butter and some minced shallots that have been 
stewed in sherry wine. 

Shallot sauce (2) — Equal parts of Veloute and 
maitre d'h6tel sauces, containing minced fried 
shallots. 

Sicilian sauce — Take some veal stock and boil in it 
a ham shank, a head of celery, a clove of garlic, 
the peel of a lemon, a few crushed cloves and 
coriander seeds, and bay teaves, reduce to one- 
half, add a little roux and white wine, strain; good 
for roast or boiled fowl. 

Shrimp sauce — Into a butter sauce, work some cut 
up shrimps, lemon juice, cayenne, and anchovy 
essence. 

Sorrel sauce — Into a Veloute work a puree of sorrel: 
good for boiled meats. 

Soubise sauce — Boiled onion pulp, mixed into a 
sauce Supreme. 

Supreme sauce — Make a rich Veloute, with reduced 
chicken liquor and finish with pure cream. 

Sultana sauce — into a good game sauce, work some 



83 SAUCES, CONTINUED. 

seedless raisins, simmer till tender, finish with 
port wine; good for roast game. 

Tartare sauce — Into a Mayonnaise, work some 
minced parsley, gherkins, chives, capers and 
shallots. 

Toulouse sauce — One pint of Hollandaise sauce, 
half cup white wine, half cup of minced mush- 
rooms, little chicken glaze, mix all and bring to a 
boil. 

Tomato sauce — Take equal quantities of good stock 
and tomatoes, a veal shank, a ham shank, a few 
herbs, a few sliced vegetables and bay leaves, a 
little sugar, boil till vegetables are done, thicken 
with roux, strain: some like a little garlic added, 
some don't. 

Tortue (or turtle) sauce— Equal parts of tomato and 
Espagnole sauces, work in some sliced mushrooms, 
garden herbs and sherry wine, grated lemon rind 
and juice and minced shallots. 

Trianon sauce — Equal parts of Bearnaise and re- 
duced tomato sauces, carefully mixed together. 

Truffle sauce — Another name for Perigueux sauce. 

Veloute sauce — Into some strong chicken and veal 
broth, boil a piece of salt pork, a bunch of garden 
herbs, a few carrots and onions, a little salt, sugar 
and pepper; boil slowly till the pork etc. is done, 
then thicken with roux, simmer gently, taking off 
the scum and fat as it rises; when finished, strain 
through a hair sieve. 

Villeroi sauce — Make a light brown roux, add either 
meat or fish stock, some minced mushrooms and 
garden herbs, reduce, strain and finish with a 
liason of yolks. 

Venetian sauce — Braise some ham trimmings with 
whole peppers, thyme, parsley, chervil and bay 
leaves, add a little tarragon vinegar, some Veloute, 
strain; finish by adding a little green spinach 
juice and a few chopped tarragon and parsley 
leaves. 

Venitienne sauce — Court-bouillon thickened with 
roux, add chopped parsley and lemon juice, finish 
with a liason of yolks. 

Verjuice sauce — Boil some green grapes in Espag- 
nole sauce; good for ducks. 



SAUCES, CONTINUED. 89 

Vert pre sauce — Into a Veloute, work a puree of 
spinach, tarragon and chives ; good for boiled eels. 

Vinaigrette sauce — (Good for pigs feet, lambs' ton- 
gues, etc) minced shallots and parsley stirred 
together with oil, vinegar and a little salt. 

Victoria sauce — Lobster roe, white wine and minced 
mushrooms, fetched to a simmer in Allemande 
sauce. 

Yorkshire sauce — Into some Espagnole, work cur- 
rant jelly, port wine, orange juice and shredded 
boiled orange peel, good for roast ham. 



90 



SWEET SAUCES FOR SWEET ENTREES. 

Almond sauce — Custard sauce containing pounded 
and shredded almonds. 

Apricot sauce — Syrup sauce containing apricot 
marmalade and catawba wine. 

Cherry sauce — Sweet butter sauce, containing cher- 
ries that have been stewed with port wine and 
sugar and rubbed through a sieve. 

Chantausen sauce — A syrup sauce, flavored with 
cloves, cinnamon and bay leaf and Chantausen 
wine. 

Chaudeau sauce — A foaming sauce of eight yolks 
and two whites of egg, juice of a lemon, half a 
pound of sugar, a quart of chablis, whipped ver 
a slow fire, to boiling point. 

Chocolate sauce — Grated chocolate, boiled in 
sweet cream sauce, flavored with vanilla. 

Claret sauce — A foaming sauce of grated lemon 
rind, powdered cinnamon, eggs, sugar and claret, 
whipped over a slow fire to boiling point, 

Curacoa sauce — A butter syrup sauce, containing 
curacoa. 

Custard sauce — Boiling milk or cream poured to 
half a pound of sugar and six beaten eggs to each 
quart. Any flavor you desire. 

Diplomate sauce — A thick syrup sauce, containing 
any flavor and color you desire. 

Fruit sauce — Syrup sauce, flavored with Maraschino 
and any fruit pulp you wish. 

Fouetee sauce — A foaming sauce of egg yolks, wine 
and sugar. 

Foam sauce— Half pound butter beaten till creamy, 
mix into it one pound powdered sugar, vanilla to 
taste and a half pint of fruit syrup; beat all to- 
gether, then beat in half a pint of boiling water 
and the whipped whites of two eggs. 

German sauce— A foaming sauce, made of twelve 
eggs beaten till your arm aches, fifteen minutes; 
now put into a sautoir half a pound powdered 
sugar and a pint of Marsala wine, make hot, but 



SWEET SAUCES FOR SWEET ENTREES, gi 

don't boil, now beat in the eggs with the juice of 

two lemons, whip till thick and frothy without 

boiling. 
Golden sauce (sauce Doree) — Half pound butter, 

beaten till very creamy, into it dissolve half a 

pound of powdered sugar, now beat in the yolks 

of two eggs over the fire; when thick, work in half 

a pint of brandy and a grating of nutmeg, 
Hard sauce — One pound of powdered sugar and 

eleven ounces of butter, worked together till 

creamy; some add grated nutmeg. 
Kirsch sauce — A. sweet cream sauce or syrup sauce 

flavored with Kirschwasser. 
Lemon sauce — Either syrup, cream or custard sauce 

flavored with lemon. 
Madeira sauce — Powdered sugar, Madeira wine, 

jolks of eggs and grated lemon rind, beaten to- 
gether over fire till thick. 
Matrimony sauce— A very thick butter syrup sauce, 

containing raspberry vinegar. 
Orange sauce— Custard sauce flavored with grated 

orange rind and juice, with Curacoa. 
Parisienne sauce — Yolks of eggs, powdered sugar, 

and sherry wine, whipped together over fire, a 

little cream gradually added. 
Polish sauce — A sweet butter sauce, containing 

Sultana raisins, currants, shredded (blanched) 

almonds, grated lemon rind, a little powdered 

cinnamon and cloves and red wine. 
Punch sauce — A foaming sauce of butter, egg yolks, 

sugar, lemon juice, sherry and brandy, whipped 

to boiling point. 
Raspberry sauce— A thick syrup sauce, flavored 

with raspberry syrup, or raspberry syrup and 

sugar worked into some whipped cream. 
Ratafia sauce — A sweet lemon butter sauce, flavored 

with ratafia. 
Regent's sauce — A sweet custard sauce, made with 

yolks of egg, flavored with rum and vanilla. 
Sabayon sauce — Sixteen yolks of eggs, six ounces 

of powdered sugar, whipped for two or three 

minutes over a hot fire and work in gradually a 



92 SWEET SAUCES FOR SWEET ENTRIES. 

quart of Madeira wine, strain and use. Some cooks 
use one pint of wine and one pint of cream. 

Swiss sauce — A sweet cream sauce, flavored with 
nutmeg and sherry wine. 

Vanilla sauce — A custard sauce, made with yolks 
of eggs, flavored with vanilla. 

Veloute sauce — Make the hard sauce and beat into 
it whites of egg (while soft) and brandy (don't let 
stand long as the whites of egg soon fall). 



ADDITIONAL RECIPES. 



ADDITIONAL RECIPES. 



93 



GARNISHES. 

a, l'Amiral — When served with Admiral sauce. 

&, l'Andalouse — In Spanish style, generally with 

tomatoes and green peppers, or when served with 

Andalousian sauce. 
k '.'Anglaise — In English style. 
a. l'Ancienne--Garnish consists generally of spring 

onions, stewed in cream sauce. 
a. 1'Aurore — When served with Aurora sauce. 
a. l'Africaine — Garnish generally consists of okra, 

artichoke bottoms and egg plant in Espagnole 

sauce. 
Au gratin — Dishes so called, have a brown, toasted 

surface of bread crumbs. 
Au jus — Dishes so called, are served with their 

natural gravy or juices. 
Au cresson — Garnish of watercress, 
a. la Bayard — Garnish generally consists of sliced 

truffles, tongue, mushrooms and artichokes in 

Espagnole sauce flavored with Madeira wine; 

fancy croutons at end of dish. 
k la Bordelaise — Garnish generally consists of 

minced ham and shallots, in a Espagnole sauce 

that is flavored with garlic, thyme, mace and 

claret wine: and slices of beef marrow, 
a la Bearnaise — When served with sauce Bearnaise. 
a ia Bavaroise — When served with Bavarian sauce. 
k la Beyrout — When served with Beyrou* sauce, 
a la Boeurgoise — When served with Boeurgoise 

sauce, or in plain simple style, 
a la Bagration — Garnish generally consists of a 

matelote and a jardiniere. 
k la Bechamel — When served with Bechamel sauce. 
k la Bigarade— When served with Bigarade sauce, 
a la Bohemienne — Served when braised or roasted 

with fried potatoes, stoned olives, button mush- 
rooms and onions in Poivrade sauce. 
k la Bourgignotte (or Bourgignonne) — When served 

with a sauce Espagnole, flavored with shallots. 

cloves, mace, bay leaf, mushrooms and Burgundy 

wine, redin el and strained. 



94 GARNISHES, CONTINUED. 

k la Bretonne — Garnish of fried onions in rings, in 
a Veloute sauce, containing chopped parsley, cay- 
enne, sugar, mustard, horseradish and vinegar; 
also, when served with leg of mutton, a garniture 
of boiled navy beans, flavored with garlic and 
shallots. 

k la Broche — Dishes so called are cooked and 
served on a skewer. 

&, la Beauharnais — When dressed with Montpelier 
butter. 

k la Barigoule— Garnish of stuffed globe artichokes. 

a. !a Bignonne — When served with potatoes a la 
Bignonne, that is, potatoes cut with the largest 
size scoop, hollowed out, filled with forcemeat 
and browned (see fancy potatoes). 

k la Blanquette — Garnish consists of pieces of white 
meat and mushrooms in a white sauce. 

a la Cardinal — Garnish generally consists of mush- 
rooms, lobster roe and anchovies, in a Veloute 
sauce, with juice of a lemon. 

k la Casanova — Name generally applied to salads 
served with Casanova sauce, which is Mayonnaise, 
containing shredded whites and chopped yolks of 
egg and minced truffles. 

a la Chambord — A fish garnish, consisting of a 
puree of mushrooms, lobster roe, fish quenelles, 
sliced truffles and sauterne in a Bechamel sauce. 

k la Chipolata — Garnish consists of a brown sauce 
containing glazed onions, mushrooms, little veal 
sausages, pieces of bacon and chicken, chestnuts 
and bails of carrots and turnips. 

k la Chivry— Garnish consists of small potato cro- 
quettes and fried oysters, with sauce Villeroi. 

a 'a Chateaubriand — Served with a glaze, made of 
the natural juice of the meat served. 

h la Colbert — When served with Colbert sauce. 

k la Chasseur — In nunters style, or when served 
with sauce Chasseur. 

a la Chevreuse — Garnish consists of very small 
tartlets or patties of goose livers. 

k la ^laremont — When served with a sauce Clare- 
mont, made by frying some minced onions in oil 
till cooked, add some bouillon blanc, thicken 



GARNISHES, continned. 95 

lightly with roux, skim off the oil as it comes to 
the top. 

a la Crapaudine — Generally a small bird, trussed 
out flat like a frog, broiled and served with a 
Crapaudine sauce, made of a sauce Piquante, con- 
taining some sliced mushrooms, a little mustard 
and tarragon vinegar. 

a la Creole — Garnish consists of okra, rice, stuffed 
tomatoes, stuffed peppers, rissolo, provencale 
sauce, court-bouillon sauce, made of Espagnole, 
containing tomatoes, oil and garlic; eitherof these, 
or a combination of same, forms a Creole garnish. 

a la Diable — Meats served with Devil sauce. 

a la Duchesse — Generally applied to white meats; 
the garnish consists of strips of tongue and cocks 
combs in Veloute sauce. 

a la Dauphine— Generally applied to veal cutlets or 
chicken, breaded and fried: the garnish is Italian 
sauce (brown) and fried parsley with Duchesse 
potatoes. 

a la Durand— Generally consists of truffles, ham, 
mushrooms, sweetbreads and chicken livers, cut 
in dice, sliced gherkin and halves of hard boiled 
yolks, all mixed into a Espagnole sauce flavored 
with thyme. 

a la D'Uxelles — Generally applied to cutlets coated 
with D'Uxelles coating and served with D'Uxelles 
sauce; see sauces. 

a la Daube — Generally applied to beef, that is larded 
with salt pork strips rolled in powdered herbs and 
spices. 

a la D'Artois — Generally consists of strips or circles 
of puff paste, containing a Salpicon of cooked 
crayfish tails, oysters, mushrooms and white flesh 
fish. 

a la Dumas — Generally applied to a garnish for 
game and consists of ham and veal kidneys, 
cooked and cut up into small pieces and moistened 
with Madeira sauce, containing chopped parsley, 
tarragon and lemon juice ; also applied to a salad. 

a l'Ecarlette — Generally consists of slices of red 
tongue in a tomato sauce, or lobster roe in Veloute 
sauce, should be used only when the meats or fish 
is red, so as to preserve the color. 



96 GARNISHES, continued. 

a l'Ecossaise — Served in Scotch style. 

a la Financiere — Generally consists of stoned olives, 

mushrooms, pieces of sweet bread, green peas and 

truffles in sauce Espagnole; cocks combs and 

kernels. 
a la Fermiere — Generally consists of Parisienne 

potatoes, young carrots glazed, braised cabbage 

and lettuce. 
k la Flamande — Consists of slices of ham, bacon, 

sausages, carrots, turnips and glazed onions; or 

served with Brussels sprouts en demi-glace, or 

served with Flemish sauce, 
a la St. Florentine — Generally applied to dishes 

served with sauce Robert, 
a la Francaise — Dishes served in French style; also 

this term is applied to a salad. 
k la Genevoise — Term applied to fish boiled in equal 

parts of red wine and court bouillon, with a sea- 
soning of garlic and garden herbs, and served 

with Genevoise sauce, 
a la Genoise — When served with Genoise sauce. 
a la Godard — Generally consists of glazed truffles, 

diced sweetbread, godiveau quenelles and Madeira 

wine in sauce Madere. 
k la Grecque — Consists of okras, stewed in Madeira 

sauce and served in a Bearnaise sauce, 
a la Gourmet — Generally consists of a Madeira sauce 

containing Madeira wine, truffles, mushrooms, ox 

palates and bottoms of artichokes, all cut in small 

pieces, 
a la Hollandaise — Generally applied to boiled fish, 

asparagus and cauliflower, that is served with 

Hollandaise sauce, 
a. la Hussard — Generally consists of Madeira sauce. 

containing strips of ox tongue, sliced mushrooms 

and godiveau quenelles. 
k l'ltalienne — When served with either of the Ital- 
ian sauces; see sauces. 
k l'lndienne — Generally applied to dishes containing 

curry, or when served with Indienne sauce; see 

sauces, 
a l'lrlandaise — In Irish style, generally applied to a 

stew of mutton or beef. 



GARNISHES, continued. 97 

k la Joinville — Generally consists of cocks combs 

and truffles in Veloute sauce, 
a. la Jardiniere — When served with Jardiniere sauce, 

or served with a border of vari-colored vegetables 

cut up small, 
a. la Jol ie -fille — When served with Jolie fille sauce, 
a la Journeaux — Consists of a saute of chicken livers 

in Madeira sauce, 
a la Julienne — When served with a border, or a 

center of Julienne vegetables. 
a la Lyonnaise — Generally, dishes served with Lyon- 

naise sauce, 
a la Livournaise — When served, or decorated with 

Livournaise sauce. 
a la Macedoine — When served with a border or a 

center of Macedoine cut vegetables. 
k la Matelote — Consists of button onions, mussels, 

truffles, fish quenelles and fish roes in a sauce 

Matelote. 
k la Marechale — Generally minced cutlets, served 

with a Macedoine, en demi-glace; or cucumbers 

in sauce Supreme, 
a la Mariniere — Consists of fish quenelles, crayfish 

tails, truffles and mussels in a Veloute sauce, 
a la Maryland — Generally applied to chicken, cooked 

in the oven with salt pork, and a cream sauce 

made in the pan, served with it. 
a la Marengo — Generally applied to a saute of 

chicken, first fried in oil; the sauce containing 

wine and mushrooms, 
a la Maintenon — Generally applied to cutlets, with a 

forcemeat on one side, cooked in the oven and 

served with sauce, 
a la Maitre D'Hotel — Garnish consists of maitre 

d'hotel potatoes and sauce, or sauce alone, 
a la Ste Menehould — Practically same as au gratin ; 

also when served with Ste Menehould sauce, 
a la Milanaise — Consists of tomato sauce, containing 

shredded tongue, macaroni, sliced mushrooms, 

rice and Parmesan cheese. 
a la Mirabeau — Consists of Veloute sauce, flavored 

with garlic, lemon juice and meat extract, and 

containing fillets of anchovies, stoned olives and 

watercress leaves. 



98 GARNISHES, continued. 

k la Montebello— Consists of equal parts of tomato 
and Bearnaise sauce containing sliced truffles, 
(made hot, not boiled). 

k la Montmorency — Generally applied to a shoulder 
of lamb, that is boned, larded, stuffed and braised, 
served with a Toulouse garnish. 

a. la Monaco — Generally consists of green peas and 
caper sauce. 

k la Montpensier — See entree; Chicken cutlet a la 
Montpensier. 

k la Montpelier — Generally applied to cold boiled 
salmon, served with Montpelier butter, or decor- 
ated with lobster roe, minced whites of eggs, 
truffles, tufts of parsley, and croutons of aspic 
jelly. 

k la Napolitaine — When served with Neapolitan 
sauce. 

k la Nivernaise — Consists of Julienne vegetables in 
Hollandaise sauce. 

k la Normande — Consists of oysters, mushrooms, 
fish quenelles and chopped parsley in a Hollan- 
daise sauce, sharp with lemon juice. 

k l'Orge — When served with a sauce, thick with 
barley. 

k l'Orly (Horly) — Signifies in fillets, fried in batter. 

a la Pascaline — Generally consists of minced mush- 
rooms, chopped parsley, chicken glaze, lemon 
juice and white wine in a sauce Veloute. 

k la Paysanne — In peasant style; generally consists 
of shredded vegetables, or sliced stuffed cucum- 
ber, carrots and smoked sausage, braised. 

k la Perigueux— When served with Perigueux sauce 

a la Poulette— When served with Poulette sauce. 

k la Polonaise — When served with Polonaise sauce. 

k la Portugaise — Consists of timbales of rice and 
stuffed baked tomatoes ;or when applied to braised 
fillet of beef, it is served with reduced consomme 
and espagnole, in equal parts, containing sherry 
wine and grated lemon rind. 

k ia Printaniere — Consists of vari colored vegetables 
cut in very small dice, mixed in a sauce. 

k la Princesse — Generally applied to croquettes; 
make a light and dark croquette mixture, bread, 



GARNISHES, continued. 99 

fry and serve with asparagus points in sauce 
Supreme. 

a la Provencale— Generally consists of stuffed toma- 
toes, stuffed onions and sauce Bechamel, or when 
served with Provencale sauce. 

a la Puree Verte — When served with a green puree, 
such as peas, spinach, etc. 

aux Quenelles — When served with quenelles. 

a la Ravigote— When served with a Mayonnaise, 
colored green, with chopped chervil, tarragon and 
chives. 

a la Reforme — Consists of shredded ham, sliced 
carrots and truffles, rings of boiled whites of eggs 
in a Supreme sauce. 

a la Regence — Generally consists of truffles, filleted 
anchovies, glazed onions and carrots, in a sauce 
Espagnole, flavored with claret, lemon juice and 
nutmeg. 

h la Reine — Generally applied to a soup of chicken, 
or to a boudin or patty filling, that is mixed 
with a Bechamel or Veloute sauce. 

a la Renaissauce — This term is (or should only be) 
used only to signify that the dish is remade or 
converted to its original form, such as boar's head 
stuffed, fish, hares, birds, etc., in whole pieces, 
for banquet tables. 

k la Remoulade — When served or decorated with 
sauce Remoulade. 

k la Richelieu — Generally consists of quenelles of 
poultry, slices of braised poultry livers, and cocks 
combs and kernels in Robert sauce. 

a la Royale— When garnished with fancy shapes or 
little timbales of custard, made with consomme 
and egg yolks, or court-bouillon and egg yolks, 
with some lobster roe, minced mushrooms, minced 
truffles, shallots, parsley, a green puree, etc., etc., 
mixed in, according to fancy, the custard steamed 
slowly, the eggs simply mixed without much 
beating. 

a la Rouennaise — Crescent shaped slices of turnips 
fried with pieces of bacon, in sauce Espagnole 

a la Russe— When served with Russian sauce, see 
sauces; also applied to a salad. 



ioo GARNISHES, continued. 

a la Soubise — When served with Soubise sauce, or 

with a puree of onions moistened with a little 

Madeira sauce, 
a la Stanley— Garniture often served with steaks; 

composed of quartered fiied bananas, small tim- 

bales, made of horseradish, rice, minced shallot, 

cream and egg yolks; and sauce Albert served 

over or around the meat, 
a la Suedoise —This term is applied to a salad, also 

to dishes and soups in Swedish style, generally 

decorated with fried croutons, 
a la Supreme— Garnish consists of rice and chicken, 

rubbed through a sieve, little cream added; 

arranged like a border of rice, slices of truffles 

here and there on the sides, the food covered 

with a sauce Supreme, 
a la Sicilienne— When served with Sicilienne sauce, 
a la Talleyrand— When served with a garnish of 

vegetables and Royale custards, in a sauce con- 
taining Malaga wine, 
a. la Tartare — When served with sauce Tartare. 
a la Trianon— When served with sauce Trianon and 

Julienne potatoes, 
en Tortue— Generally consists of mushrooms, olives, 

sliced gherkins, poultry quenelles, truffles and 

pieces of sweetbread, moistened with Madeira 

sauce and wine, 
a la Toulouse— Generally consists of foie-gras, 

mushrooms, sweetbreads and lamb kidneys in 

sauce Veloute, and glazed truffles, 
a la Villeroi — When served with a white mushroom 

sauce. 
a la Valencienne— Consists of mushrooms, rice 

shredded tongue and grated Parmesan cheese in 

tomato sauce, 
a la Venitienne — When served with a sauce made 

of equal parts of consomme and maitre d'hotel 

sauce, boiled together and thickened with corn 

starch; also when served with Venitienne sauce, 
a la Vert Pre — When served with sauce Vert-pre. 
h la Victoria— Generally consists of minced pickled 

shrimps, green peppers and tomatoes, made into a 

saute with a little butter. 



ADDITIONAL RKCIPES. 



ADDITIONAL RECIPES. 



FANCY BUTTERS. 

Anchovy butter— Two parts of butter to one part 
essence of anchovy, a little grated Parmesan 
cheese and nutmeg. 

Crayfish butter— Take crayfish shells and claws; 
pound them to a paste with butter, and make the 
paste warm, pass through a tamis, let drip into 
cold water, let rise again, and gather for use. 

Lobster butter— Pound the head and spawn of 
lobster, with its equal weight of butter to a paste; 
add a little mustard (dry); pass all through a hair 
sieve, and gather for use. 

Montpelier butter— Blanched cress, parsley, chevril 
and tarragon, pounded with hard boiled yolks, a 
few anchovies, gherkins, capers, a clove of garlic; 
the weight of all the above ingredients in butter, 
worked into a paste, add tarragon vinegar and 
lemon juice till smooth and creamy. 

Maitre D'Hotel butter — To each cup of melted butter 
add a large spoonful of chopped parsley, a little 
salt and cayenne and grated nutmeg, and the juice 
of two lemons. 

Pepper butter — Take three green peppers, pound 
and mix them with one pound of butter, (good for 
croutons or canapes.) 

Ravigote butter — Parsley, tarragon and shallots, 
pounded, mixed with butter, lemon juice and an- 
chovy essence; rub through a hair sieve. 



FLAVORING VINEGARS. 

Cayenne vinegar — Three-quarters of an ounce of 
cayenne pepper to each quart of vinegar, bottle 
and cork tightly, shake it well every two days. 
It may remain any length of time before it is poured 
off, but is ready for use in fourteen days. 

Celery vinegar — To every gallon of boiling vinegar, 
add four ounces bruised pepper corns, two ounces 
salt and a gallon of thinly-sliced white celery 
roots and stems, let it boil five minutes, turn it 
into a stone jar, and as soon as cold, seal it from 
the air; it may be strained and bottled in three 
weeks, but can remain any length of time in the 
jar without injury. 

Chili vinegar — Half a pound of chilies or capsicums 
soaked into every gallon of vinegar, closely covered 
for three weeks, strain and use. 

Cucumber vinegar — Wipe and slice (without paring) 
into a stone jar, some young cucumbers and a few 
shallots, cover with boiling vinegar, mix in two 
ounces salt, one and one-half ounces whole pepper 
to each gallon of vinegar, let stay well protected 
from the air for a month, strain, let settle, bottle 
and keep tightly corked. 

Caper vinegar — As the capers do not grow fresh in 
this country, use the vinegar of the bottled capers ; 
rill with fresh vinegar, and use again: you can, 
however, take nasturtium berries and cover with 
boiling white wine vinegar, add a pea of alum 
cork tightly before getting cold, and it is ready 
in a week. 

Horseradish vinegar — One pound of freshly grated 
horseradish, four ounces minced shallot, pour 
over one gallon of boiling vinegar, cover tightly; 
it is ready in four days, but may remain for months 
before vinegar is poured off. 

Shallot vinegar — One and one quarter pounds of 
peeled and bruised shallots, covered with a gallon 
of vinegar, seal the jar or bottle; in eighteen days 
strain and bottle for use. 



FLAVORING VINEGARS, continued. 103 

Onion vinegar — Same exactly as shallot vinegar 
above. 

Garlic vinegar — Made same as shallot vinegar, only 
use ten ounces of peeled and bruised garlic to the 
gallon of vinegar. 

Tarragon vinegar — Gather the tarragon just before 
it blossoms, strip the leaves from the big stalks 
and put it into wide-necked bottles, and in doing 
so twist some of the branches so as to bruise the 
leaves, and wring them asunder, then pour in 
enough white wine vinegar to cover the tarragon; 
infuse for two months, then draw off, strain and 
bottle, (tightly corked). 



104 



PANCAKE AND FRITTER BATTERS. 

Fritter batter (plain) — One-half pint milk, one-half 
pint water to each pound of flour, work till smooth, 
add one-half cup melted butter, and the whipped 
whites of four eggs. 

Fritter batter (sweet) — To each pound of flour take 
a cup and a half of milk, two eggs, a large tea- 
spoonful of baking powder and four ounces sugar, 
(one-half cup). 

Fritter batter (for vegetables) — To each pound of 
flour, one pint of milk, one egg, one bastingspoon 
olive oil, salt to taste. 

American pancake batter — To each pound of flour 
add four teaspoons baking powder, two eggs, three 
cups milk, two tablespoons melted butter, two 
teaspoonsful sugar, little salt. 

German pancake batter — Same mixture as American 
pancake batter, baked in pan (or plate) half-inch 
thick, brush over with butter. 

French pancake batter — To each pound flour work 
in slowly sixteen eggs, grated peel of one lemon 
and juice, salt, one quart milk (add the lemon peel 
and juice last). 

Swiss pancake batter — Six eggs, six ounces flour, 
one quart milk, pinch of salt; whip the eggs light 
before mixing with the batter, fry the pancakes 
in a pan, do not roll them, but strew some steamed 
currants on top; before sending to table dredge 
with powdered sugar. 

Noodle paste — Six eggs thoroughly worked into a 
pound of flour, little salt. 



ADDITIONAL RECIPES. 



ADDITIONAL RECIPES. 



i°5 



FANCY POTATOES FOR GARNISHING. 

k l'Anglaise (i)— Scoop balls out of raw potatoes 
with very large potato scoop, parboil with a little 
salt and vinegar in the water, take out, drain, and 
fry till done and brown in roast meat drippings. 

h l'Anglaise (2) — Quartered, steamed, served with 
maitre d'hotel sauce. 

h la Brabanconne — Dry mash some steamed peeled 
potatoes, mix in some minced parboiled onions, 
a little chopped parsley, and some grated Parme- 
san cheese, with a little cream sauce; bake in 
paper cases. 

a- la Bignonne — Scoop balls out of raw potatoes with 
largest size scoop; take the centre out of the balls 
with a column cutter, blanch, drain, fill centre 
with forcemeat, then bake till done and brown 
with butter. 

a. la Bretonne — Cut cold-boiled peeled potatoes in 
squares with a scallop knife, saute with a little 
chopped parsley, then simmer till hot through, in 
Bretonne sauce. 

k la Brebant — Cut like for Bretonne, saute with some 
minced shallot and chopped parsley. 

h la Barigoule — Take small round, peeled potatoes, 
steam till barely done, then plunge them into boil 
ing oil till brown; when serving sprinkle them with 
salt, pepper and tarragon vinegar. 

Pommes Chateau — Oval shapes of potatoes, blanched, 
drained and fried a light color in clarified butter. 

h la Colbert — Cold, boiled, peeled potatoes, cut into 
large dice, simmered in Colbert sauce; when 
serving sprinkle with parsley dust. 

h la Conde — Scoop out balls of raw potatoes with 
large scoop, steam rare, fry till done and brown 
in clarified butter, then sprinkle wiih salt and 
parsley dust. 

Potato croquettes, h la Rouennaise — Croquette 
mixture, size and shape of olives, dipped in batter 
and fried. 

Potato croquettes — Steamed potatoes, dry mashed, 
salt, butler and raw yolks added, formed into 
shapes like a cork, breaded and fried. 



106 FANCY POTATOES FOR GARNISHING. 

Potato croustades, a la Regent — Small croquettes in 
the form of cones, breaded, fried, drained, inside 
partly hollowed out, replaced with a salpicon, 
served upright. 

a la Creme — Small new potatoes in cream sauce, 

a la Duchesse — Potato croquette mixture, only little 
softer, with yolks of egg and butter, passed through 
a bag and star-shaped tube, on to a pan, or baking 
sheet, brushed over with beaten eggs and baked. 

Potato fritters — The croquette mixture, with some 
beaten whites of egg worked in, breaded, fried 
and covered with parsley sauce. 

a la Gastronome (i) — Raw, cut with column cutter, 
size and shape of corks, steamed rare, fried in 
butter till done and brown, sprinkled with salt 
and parsley dust. 

a la Gastronome (2) — Cut same as above, parboiled 
in water, with a little vinegar, drain, saute with 
butter till done; served with Perigueux sauce. 

a la Genevoise — Take fancy small patty pans, butter 
them well, coat the sides with grated cheese, fill 
with mashed potatoes, sprinkle with grated cheese, 
bake in medium oven half an hour. 

ala Hollandaise — Cut like sectionsof garlic, steamed, 
served with maitre d'hotel sauce poured over 
them. 

a la Hongroise — Very thin slices of cold-boiled pota- 
toes and onions, mixed together with a little 
minced parsley, put into small dishes or cases, 
with a little butter, sprinkled with grated cheese, 
and baked till brown and heated through. 

a l'lndienne — Marinade for three hours some minced 
onions and hot green chilies, in lemon juice, add 
a little French mustard at the finish; mix all into 
some light dry mashed potato with a little salt 
and serve as a border to a curry, with, or instead 
of, boiled rice or rissoto. 

a la Julienne — Cut like Julienne vegetables, fried, 
sprinkled with salt and parsley dust. 

a la Lyonnaise — Thinly sliced or minced cold boiled 
potatoes and onions, saute in butter, sprinkled 
with chopped parsley. 

ala Maitre D'Hotel — Raw potatoes peeled, cut in 



FANCY POTATOES FOR GARNISHING. 107 

sections like a quartered orange, steamed till 
barely done, then simmer till done in a thin Veloute 
sauce, containing chopped parsley, lemon juice, 
and a grating of nutmeg. 

a. la Maire — Cut with a large column cutter tubes 
of raw potatoes; cut these into slices, boil till 
barely done, then simmer till done in reduced 
cream. 

a. la Marie — Steamed potatoes, mashed, made soft 
and rich with cream and butter. 

a la Monaco — Cooked same as k la Gastronome (1) ; 
Cut from cork shape, thick as poker chips or 
lozenges. 

k la Navarraise — Cut with a scallop knife very large 
dice from raw peeled potatoes, steam till barely 
done, finish of a fine color in boiling oil. 

Pommes Pailles — Very thin strips of potatoes, size 
and shape of matches, fried a light color in clari- 
fied butter. 

Pommes Farcies — Large, oval-shaped potatoes, 
peeled, made hollow, filled with any kind of force- 
meat, placed in a well buttered pan and baked. 

k l'Orsini — One part croquette mixture, one part 
well cooked rice, one part grated tongue, the 
whole mixed, formed into small balls, breaded 
and fried. 

Potato Casseroles — The croquette mixture made 
into small casseroles, brushed over with beaten 
egg, baked, used to receive a salpicon, etc. 

Potatoes en glace — Very large balls scooped out of 
cooked potatoes, rolled in egg, browned quickly 
in oven. 

a la Reitz — Shape of squares, but two inches long, 
cut with a scallop knife, fried like French fried. 

a la Rouennaisr- — Small balls of croquette mixture, 
dipped in batter and fried. 

a la Serpentine — Twirled out like a curl with a cutter, 
fried, sprinkled with salt and parsley dust ; also 
called a la Sarah Bernhardt. 

a la Victoria — Croquette mixture made into balls, 
size of walnuts, breaded and fried. 

a la Villageoise— Cold boiled potatoes, minced and 
simmered in Bechamel sauce. 



io8 FANCY POTATOES FOR GARNISHING. 

Pommes Parisienne — Cut balls of raw potatoes with 
a Parisienne potato cutter, fry in lard, sprinkle 
with salt. 

Saratoga chips — Very thin shavings of peeled raw 
potatoes, steeped in ice water, to draw out starch 
and become crisp. Fry a few at a time, in very 
hot lard. 

Potato quenelles — Croquette mixture, rolled into 
very thin balls, like Parisienne potatoes, dipped 
in beaten egg, then in flour, fried very quickly 
(else they burst) in very hot lard. 

Pommes souffle — Cut with a large column cutter the 
inside out of large, raw potatoes, cut these into 
one-quarter inch thick slices; have two French 
friers on the range, one hotter than the other; fry 
the potatoes for four or five minutes in the one, 
then plunge into the very hot one, they will then 
puff out quickly. 

Pommes sautes — Take Parisienne potatoes, put them 
into a sautoir, with plenty of salt and some butter, 
put the lid on, and stew gently till done; serve 
sprinkled with parsley dust. 

Potatoes au Kari — Like the Pommes sautes, adding 
a good spoonful of curry powder while stewing. 

Potato Ragout — Like the Pommes sautes, but fin- 
ished in sauce Espagnole. 

Potato patties — Very small casseroles filled with a 
salpicon of fowl or game. 

Potatoes a la Creole — Like the potato patties above, 
but filled with a Creole garnish, these make fine 
entree garnishes. 

Pommes au Naturel — Plain cooked potatoes, cut in 
any way for garnishing. 

Pommes Fondue — Whole peeled potatoes, then the 
inside taken out with column cutter, both steamed, 
the column pieces mashed and mixed with one- 
third of its bulk of grated Parmesan cheese, sea- 
soned with salt pepper, cayenne, grated nutmeg 
and bound with some whipped eggs; stuff the 
potatoes with the mixture, lay in pan containing 
butter and brown quickly. 



ios 



MISCELLANEOUS RECIPES. 

JELLIED KNUCKLE OF VEAL. 
The knuckle of veal put in a saucepan and covered 
with two quarts of cold water. Let it simmer for 
two hours, after that put in one small onion sliced, 
one bay leaf, three peppercorns, six cloves, then let 
it simmer for one hour. Next remove all meat from 
the bones, and cut in small pieces and put in a 
mold. Boil down the liquor to one quart, and 
then strain, add vinegar, salt and pepper to taste 
and pour over the meat and leave it till firm. 

MASQUERADING MUTTON. 

Cut some cold mutton into small pieces, place in 
a shallow pie dish and pour on the following mixture; 
half a wineglassful of claret, the same of vinegar, a 
small teaspoonful of made mustard, a little salt and 
white pepper, a piece of butter as large as a hazel 
nut. a tablespoonful of Harvey's, Worcester, or any 
sauce preferred. Add some gravy, and heat in the 
oven for ten minutes, when the flavor will be found 
equal to that of venison. 

PORK CHEESE (Italian). 
Required: Three pounds of fresh pork. Chop 
rather coarsely, and mix with a savory powder 
made of three teaspoonfuls of salt, three of pepper, 
one of chopped parsley, one of powdered thyme, 
one of mushroom grated, and a grated nutmeg. 
Press the meat into a mold and bake in a slow oven. 
When cold serve in slices. 

GOOD BRAWN. 
Half a pig's head, two feet, wash clean and cut 
up; put in a saucepan and cover with lukewarm 
water, and add one pound of shin of beef. Boil 
three hours and a half, take out all bones and chop 
up meat, put into moulds. Flavor with salt, pepper, 
sage and spice. Makes about nine pounds. 

SURPRISE SAUSAGES. 
Divide each sausage into half and remove the 
skins. Roll in mashed potatoes, then dip in beaten 



no MISCELLANEOUS RECIPES, continued- 

egg and coat with bread raspings. Fry in boiling 
fat until crisp and brown, and garnish dish with 
fried parsley. Serve these very hot. Although 
these demand a little patience and trouble, they 
prove a delicious and dainty breakfast relish. 

RUSSIAN DUCK. 
Get some cold meat and cut into rather thin slices. 
Put into a saucepan about one pint of brown gravy, 
one teaspoonful of mixed herbs, one teaspoonful of 
sage, a little grated lemon rind, salt and pepper (to 
taste). Dip each piece of meat into flour, put into 
the gravy, cover with a lid and cook in a gentle oven 
for an hour and a half; garnish with boiled rice. 

COLD LOAF FOR LUNCH. 

Place in a mold, small irregular pieces of cold 
cooked meat and slices of cold hard-boiled eggs. 
When the mold is full, pour over all a cupful of 
well-seasoned, strong, savory stock, thick enough 
to congeal when cold. Cover and bake in gentle 
oven for half an hour. When quite cold and solid, 
turn out of mold and serve in thin slices. 
SAUSAGE RISSOLE. 

Some sausages and potatoes, a little butter, flour 
and salt. Mash the potatoes and make into a paste 
with a little flour, butter and salt. Roll out, stamp 
into rounds, and into each put a sausage. Wet the 
edges of rounds, pinch together and fry in hot fat 
till a nice golden brown. 

RABBIT PICK-ME-UP. 

Take the meat from a well boiled rabbit, half a 
pound boiled bacon, half a pound boiled onions, 
some mashed potatoes. Pass the rabbit, bacon and 
onions through a mincing machine, season to taste. 
Make the whole into balls and roll in the potato 
paste; fry in boiling fat until brown. Serve hot. 
JUGGED HARE. 

Cut hare in joints, flour them over and fry brown; 
place a layer of fat bacon, then the hare and another 
layer of bacon, add salt, a few pounded peppercorns 
and cloves. Let this simmer for an hour and a 
half when tender take the hare out, which must be 



MISCELLANEOUS RECIPES, continued, hi 

kept hot until gravy is prepared. Strain and mix 
in one wineglass of port wine and one tablespoonful 
of red currant jelly. Thicken with butter and flour 
if required and season with salt and pepper. 
CHEESE SCALLOPS. 

Butter a patty-pan, line it with thinly sliced cheese, 
break an egg in the centre, season with pepper, add 
a tablespoonful of milk or cream, cover with grated 
cheese and bake for twenty minutes. Serve on dry 
or fried toast. 

TOMATO MARMALADE. 

To two pounds of ripe tomatoes, two pounds of 
sugar and the juice and grated rind of one lemon. 
Scald tomatoes, take off skin, mix with sugar, boil 
slowly for one hour, skimming and stirring, add the 
juice and peel of lemon, boil another half hour, or 
till it is a smooth, thick mass. 

TOMATO CATSUP. 

Boil the tomatoes till soft, then strain and meas- 
ure. To every gallon of tomatoes add a quarter of 
a pound of salt, one-eighth of an ounce of cayenne, 
one-eighth of an ounce of cloves, quarter of an 
ounce of celery seed, One-eighth ounce of cinnamon, 
half an ounce of allspice, one-eighth of an ounce of 
ginger root, quarter of an ounce of garlic, one pint 
of vinegar (use whole allspice). Boil ail together 
until reduced to a thick pulp. Strain and when 
cold, bottle and cork tightly. 

APPLE CHUTNEY. 

A pint and a half of vinegar, two ounces of whole 
ginger bruised, one ounce of chillies, one ounce of 
mustard seed, two ounces of salt, three-quarters of 
a pound of sugar. Boil all together for three-quart- 
ers of an hour, then strain through a hair sieve. 
Put the vinegar on again, with one large onion, one 
and a half ounces of shallots, two ounces of sultana 
raisins and nine large apples, pared and quartered. 
Boil until they are quite soft, put into stone jars and 
tie down with skin. 

A DELICIOUS WAY OF COOKING TOMATOES. 
Wipe tomatoes, cut them across and put in a pie- 



ii2 MISCELLANEOUS RECIPES, continues. 

dish. On each half piece a sprinkle of pepper, salt, 
sugar, two or three drops of vinegar and a bit of 
butter. If the flavor of onions is liked, sprinkle a 
pinch of very finely cut chives or chopped onion. 
Cook in oven for twenty or thirty minutes, accord- 
ing to size of tomatoes and layers in the dish. Delic- 
ious to eat with hot or cold meat, fish, bread and 
butter, etc. 

ECONOMICAL JELLY FOR INVALIDS. 

Boil a cow's heel down to a stiff jelly. Carefully 
take off the fat when cold. Warm the jelly, add 
wine and brandy to flavor, the juice of half a lemon, 
a bit of peei and sugar to taste. Just bring to the 
boil, then pour into molds. It is not necessary to 
clear it. 

WINTER BREAKFAST DISH. 

Cook some pork sausages, skin them and moisten 
with good gravy or milk. Sprpad on slices of fried 
bread and cover with a thin layer of boiled mush- 
rooms and sprinkling of chopped parsley. Make 
very hot and serve. 

"ANGELS ON HORSEBACK." 

Take very thin slices of bacon, cut all the rind off, 
then take an oyster (or two if small), pour on it two 
drops of essence of anchovy, four of lemon juice and 
a grain of cayenne pepper and roll it in the slice of 
bacon. When there arc sufficient of these rolls, put 
them on a small skewer and fry them. When cooked, 
take each one separately and place on fried bread. 
To be served hot. 

NICE WAY TO COOK FRESH HERRINGS. 

Take a dozen large herrings, scrape and clean 
nicely, lay on back and split open, take out back- 
bone and other small bones, which will come out 
easily if cut open neatly. Wipe dry and sprinkle 
with flour, pepper, salt and (one bay leaf if liked) 
roll neatly and tie with white twine to keep to- 
gether. Put in pie dish or baking tin and nearly 
cover with vinegar and water, peppered and salted 
to taste (pieces of butter, size of a nut, rolled in 
each may be added). Bake in oven till done. May 
be served cold with buttered toast. 



MISCELLANEOUS RECIPES, continued. 113 

AN EXCELLENT SAVORY. 
Stamp out some rounds of bacon about two inches 
in diameter. Then put a piece of good cheese about 
half an inch square, in the centre of one round of 
bacon, seasoned with pepper and put another round 
on the top. Well press the edges together. Egg 
and breadcrumb both sides and fry a pale brown. 
Dish up on fried croutons of bread the same size. 

HOW TO MAKE A SAVORY DISH FROM 
COLD BOILED FISH. 

First make some plain butter sauce, not too thin; 
then take the bones from the fish, add some boiled, 
rice, two hard boiled eggs chopped (but not too 
small;, a small piece of onion, pepper, salt and a 
little grated nutmeg. Put all together into the 
saucepan and boil for three minutes, taking care to 
stir all the time. It should then be rather stiff. 
Turn out on a flat dish, shake some bread raspings 
over and brown in the oven for a few minutes. Just 
before sending to table, sprinkle over a little chop- 
ped parsley. 

GOLDEN FINGERS. 

Golden fingers are thick strips of cold beef, dipped 
into batter and fried brown. These, lightly piled 
on a hot dish and garnished with parsley, look very 
appetizing. They can also be made from cold veal, 
each strip being rolled in a thin slice of boiled ham 
before coating with the batter. In this case slices 
of lemon form a suitable garnish. The meat should 
not be over-cooked; hence this is a very good way 
of using up the most underdone portions of a joint. 
TERRAPIN. 

Drop the terrapin in boiling water. In from 18 to 
20 minutes they should be done, the proof of which 
is when the upper shell parts easily from the lower. 
When this is the case remove the terrapin from the 
water and allow them to cool off. When cool re- 
move the upper shell, in which will be found a great 
many of the eggs. Then proceed to pick the terra- 
pin, which is the whole secret of its success. Some 
are more particular in the picking than others. I 
personally reject the intestines, also the claws, but 



H4 MISCELLANEOUS RECIPES, continued. 

it is an accepted fact that the intestines are per- 
fectly fit to eat. Great care should be taken in 
cutting the liver on account of the gall bladder, 
which should be thrown away. While cutting the 
liver do so away from the terrapin itself, in order 
that should the gall bladder accidentally be cut the 
rest of the terrapin will not suffer. After picking 
let it simmer with some butter for from two and a 
half io three hours, then add pepper and salt and 
more butter according to taste — a dredging of flour 
and a little boiling chicken consomme; wine can be 
added if desired, but my theory is that in paying 
high prices for the best of terrapin the natural flavor 
is lost by adding wine 

A DISSERTATION ON COFFEE. 

There is scarcely anything more interesting to 
almost everybody than the subject of preparing 
coffee for the table, yet how few understand it "The 
way mother used to make it" is satisfactory to most 
housekeepers, because there is a sentiment about 
it Instructing the coffee maker to use "so much 
coffee to so much water" is about all some hotel 
men do towards giving their guests the standard 
beverage of the American breakfast table. I know 
a celebrated restaurateur in the U. S. to-day who 
serves a drink which goes down your throat without 
making you wince — palatable, to be sure; but think 
a moment, does it taste like coffee? has it the odor 
of coffee? no! and why! simply because he insists 
on having it roasted so high that it becomes burned 
and the delicate essential oil (the aroma) is turned 
into a greasy covering over each bean. He will say: 
"Why, I have had it this way for years; don't at- 
tempt to tell me how to make coffee : ' ' — but you have 
had a good dinner and good wine, so that anything 
strong, warm and palatable, would, under the cir- 
cumstances, satisfy you. 

We are progressing in everything. Why not im- 
prove in this direction? So many things are neces- 
sary. A high grade of coffee, perfectly roasted, 
properly ground, twelve ounces to the gallon for 
morning coffee, while for after dinner coffee, which 
is generally served en demi-tasse, sixteen ounces te 



MISCELLANEOUS RECIPES, continued. 115 

the gallon is required; fresh boiling water the 
moment it reaches the bubbling point, then only a 
little at first to open the pores of the coffee and get 
it ready to receive the remainder, which is to be 
put on a little at a time until all the good and no?ie 
of the bitterness (tannin) is extracted, for if it be 
too strong it can be easily diluted with boiling water 
when in the cups — hot cups first, then the sugar, then 
warmed (not boiled) milk, theli the coffee, and, if 
you can afford it, put on the top a teaspoonful of 
whipped cream — then you have a "veritable nectar ; ' ' 
the cream cleaves to the roof of the mouth and the 
coffee slips down "like the oil down Aaron's beard." 
Coffee made in a metal vessel, forms "tannate of 
iron" which is the tannin eating the metal, an ink, 
so to speak, and if let stand over night, makes a 
very fair writing fluid. 



n6 



VALUABLE HINTS TO COOKS AND 
STEWARDS. 

The flavor of cutlets is much improved if the 
breadcrumbs for rolling them in are mixed with a 
little pepper, salt and savory herbs. 

To boil a tongue successfully: It should be first 
soaked in cold water overnight, then drained and 
wiped dry. Place the tongue in a large pan, cover 
it with cold water, and once it boils up, simmer 
gently from two and a half to three hours. 

Celery can be kept for a week, or longer, by first 
rolling it up in brown paper, then in a towel and 
keeping it in a dark, cool place. Before preparing 
for the table, place it in a pan of cold water and let 
it remain for an hour. This will make it crisp and 
cool. 

How to prevent boiled ham or bacon from getting 
dry: If, when cooking, it be allowed to remain in 
the water until cold, it will be found to keep nice 
and moist for any length of time. 

Potatoes are much improved if peeled and laid in 
cold water overnight. It saves time in the morning 
and they are whiter and nicer in consequence. 

A cracked egg can be safely boiled if wrapped in 
a piece of greased paper. 

If when making bread sauce the salt is omitted till 
finished, it will not turn yellow. 

If meat is rubbed over with a little powdered 
borax it will keep perfectly sweet and fresh for 
several days in the hottest or dampest weather, 
without in any way destroying the flavor of the meat. 



VALUABLE HINTS 117 

How to break eggs: In breaking eggs for custards 
always take out the little white speck round the 
yolk, as it will prove very disagreeable to the taste 
and never cooks well. 

Cleaning trays: Shake a little flour on them, 
then take a clean soft duster and rub lightly, you 
will then find it will remove all spots, etc. 

To scale fish: If you pour scalding water over 
fish you wish to dress, you will find that it will scale 
twice as easily. Dash the water on, and do not let 
the fish stand in it a moment. 

To dry herbs for the winter: Take the leaves of 
any kind of herb required, put them on a plate and 
place in a warm oven (not hot). When thoroughly 
dry, take out and rub with the hands into powder, 
put in air tight bottles. It will retain color and keep 
any length of time. 

A fish bone in the throat: A raw egg (with the 
shell removed) swallowed immediately will carry a 
fish-bone down that cannot be removed from the 
throat by the utmost exertion and has got out of 
reach of the finger. 

Economy in pastry making: If when making 
pastry, you melt the butter or lard and beat it to a 
cream before mixing with the flour, only half the 
usual quantity is iequired. 



To remove the disagreeable odor from the hands 
after peeling onions: Well rub a little freshly mixed 
mustard over the hands and thoroughly rinse in 
clean cold water, all smell will then be removed. 

When cooking greens and cauliflowers, always put 
a piece of stale bread crust in the saucepan, as it 
will take away all the unpleasant smell. Take out 
with a spoon before taking up the greens. 

To restore curdled mayonnaise sauce: Place 
about four large tablespoonsful of plain melted 



n8 VALUABLE HINTS 

butter, which must be quite cold, in a round bottom 
basin, and gradually work in the curdled mayonnaise, 
when it will return to its proper consistency. 

Rice: To be perfectly digestible, rice ought to 
be cooked in no more water than is necessary to 
swell it. Apples stewed with no more water than is 
necessary to steam them. Vegetables to be quite 
wholesome should be very well cooked, as this 
renders them more easy to digest. 

Aromatic vinegar : Infuse in a quart of good vine- 
gar, a small handful each of sage, rosemary, mint, 
rue, wormwood; let the jar stand covered for a 
week on a warm hearth, then strain it and add half 
an ounce of camphorated spirits of wine. 

Before using new enamelled cooking utensils, 
grease the inside with butter. This prevents the 
enamel from cracking and chipping afterwards. 

A grand recipe for cleaning water bottles, decan- 
ters and glass jugs: Cut a lemon into small pieces, 
put it in the article to be cleaned and shake with a 
little water for one minute and it will become clear 
as crystal. 

When meat is slightly tainted in warm weather, 
rub over before cooking with a little vinegar and 
water, which will take away all unpleasant smell 
and taste. 

To make tough meat tender: Rub carbonate of 
soda in the day before it is cooked and wash off 
before cooking. 

A use for oyster shells: To clean the firebrick of 
the stove, lay a number of them on the top of the 
hot coals and when the fire burns down, it will be 
found that all the clinkers have scaled off the bricks. 

If you boil sausages for ten minutes before frying 
them, not one will break in frying and it otherwise 
greatly improves them. 



TO COOKS AND STEWARDS 119 

In steaming potatoes, put a cloth over them before 
putting the lid on. They will take less time to cook, 
and be much more mealy than when done in the 
ordinary way. 

If a fire will not burn, a few corks will be found 
the best thing to draw it up. 

If when boiling a piece of ham or bacon, it is put 
into boiling water instead of cold, it will be found 
to be more quickly cooked and of a fuller flavor. 

To utilize mustard in the cruets: Put the mustard 
in a wide necked bottle till half full, with vinegar 
added, then fill up with grated horseradish, when 
you will have a splendid sauce for either hot or cold 
roast beef. 

To clarify fat : Cut any pieces of cooked or un- 
cooked fat. Place in a stew pan with water to cover, 
boil for two hours and strain. When cold, a per- 
fectly solid lump of white fat will be formed, which 
can be used for plain cakes or pastry and is much 
better than ordinary butter or lard, generally bought 
for this purpose. 

The way to soften eggs that have (by mistake) 
been boiled too long is to get a basin of cold water, 
put the eggs in and leave them for about half a 
minute, which will not only soften them but improve 
the flavor. 

Broiled tomatoes, sprinkled with a little cheese 
while cooking, are relished by many. 

When boiling field peas the addition of a teaspoon- 
ful of sugar will be found to make them almost equal 
to "garden peas." 

When cooking onions, place a pail of cold water 
at the kitchen door, which will prevent the smell 
from ascending. 

To prevent glasses breaking when pouring into 
them boiling liquids, jellies, fruits, etc., place a 
finger firmly on the brim of the glass. 



iao VALUABLE HINTS 

An easy way to prepare mint for mint sauce: Pick 
the leaves from the sprigs and before chopping add 
a few drops of vinegar, when the mint will be found 
to chop much easier. 

To extract frost from potatoes: After paring, put 
them into cold water for an hour, boil them with a 
bit of saltpetre and the sweet taste will be removed. 

To keep milk sweet for several days add a tea- 
spoonful of fine salt to every quart of new milk. 

To prevent fruit juice from running over in pies: 
When making fruit pies, sprinkle a little carbonate 
of soda over the fruit before the top crust is put on. 
This will prevent the juice from running over, which 
spoils both look and taste of the best of pies. 

To stone raisins easily: Pour boiling water over 
them, let them stand for a few minutes to soften, 
drain the water off and pinch out the seeds at the 
stem end. They are stoned in half the time and 
none of the fruit is wasted. 

The fried potatoes that so astonish the tourists 
in Paris are supposed to be a great secret, but it is 
a simple enough mystery, which was discovered by 
accident. Take a potato, cut it in rather thick slices 
and fry them as usual in butter or dripping. Now 
place them on a plate and let them go perfectly cold. 
Heat in the frying pan plenty of dripping (oil is used 
in France), and put in the slices of potato. They 
will quickly puff up into air balls. Brown and serve 
in the usual way. 

Mussels cooked in the following manner can be 
eaten by the most delicate without fear of any ill 
effects of poisoning whatever: Put the mussels in 
saucepan with enough water to cover the bottom 
and then add as much carbonate of soda as would 
cover a dime, the effects of the soda acting as an 
antidote against any poison contained either inside 
or out of the shells. 



TO COOKS AND STEWARDS iar 

An easy way of cleaning copper utensils: Take a 
little common salt and vinegar, mix and rub the 
article to be cleaned, then wipe off with a wet rag. 
Afterwards polish with a little metal polish and you 
will have a surface bright as gold. 

To detect false fungi: To tell mushrooms from 
toad stools, without eating and waiting for results, 
peel an onion and put it with the fungi while being 
cooked. If the onion remains white, eat with con- 
fidence, but if it turns black it is not fit to eat. 

A hint on stewing rabbits: Sometimes rabbits 
that are stewed have a very strong flavor, this may 
be avoided by boiling in plenty of water for a quarter 
of an hour, then strain off and cover with fresh boil- 
ins; water and stew gently for one hour and a half. 
Before boiling, the rabbits should be laid in salt and 
water for an hour. 

How to tell good bacon: Good bacon is red in 
the lean and the fat wtiite and firm. 

Chutney sauce: One pound of brown sugar, two 
ounces of salt, a quarter pound of onions chopped 
fine, a quarter pound of mustard seed, a quarter 
ounce of cayenne, a quarter pound of garlic (this 
may be left out), six pounds of apples boiled in three 
pints of vinegar till soft, then mix well together. 

Potatoes baked in their skins will always come out 
more dry and mealy if a small piece be cut off one 
end, to allow steam to escape in the cooking. 

A wrinkle: If sausages are rolled in flour before 
being fried, it will prevent them breaking and also 
improve the flavor. 

Green vegetables should be boiled fast, with a 
pinch of carbonate of soda, with the saucepan lid off. 

Jelly should not be put into the mold until it is on 
the point of setting. If this rule be observed there 
will never be any difficulty in turning out the most 
delicate cream, jelly or aspic. 

Grouse out of season : Roast a wild or ordinary 
pigeon with a large red herring inside it, take the 
herring out before serving and the pigeon will taste 
exactly like grouse. 



ADDITIONAL RECIPES. 



ADDITIONAL RECIPES. 



ANALYSIS OF VARIOUS FOODS. 

Showing their percentage of proteid, fats and 
carbohydrates. Mr. Fellows has had to show the 
amount of calorics, or heat units, supplied to the 
patients and employees of the Illinois Eastern Hos- 
pital for the Insane at Kankakee, 111., (where he 
formerly held the position of culinary superintend- 
ent) and for the benefit of anyone who may fill a 
similar position, or for personal use, he. appends the 
following* 

One pound of proteid and carbo- 
hydrates, give each 1845 calories 
One pound of fat gives 4185 
In order to sustain life 2,000 calorics arc required 
daily. To support with ordinary muscular labor, 
the human body of average height and weight, re 
quires 3,300 to 3,600 calorics, and this is best obtained 
by an average daily diet of: 

4% ounces of proteid 
4 ounces of fat 
l 5/4 ounces carbohydrates 



Total: 24 ounces -- 3,352 calorics. 



Proteid Fat 
Roast and boiled beef (or- 
dinary) 27.6 % i«54S % 
Roast and boiled beef 

(very lean) 19.3 % 3.6 % 

Roast and boiled beef (fat) 14.8 % 29.8 % 

Lean mutton 18.3 % 4. 

Fat mutton 12.4 % 31 

Veal 16.5 % 15 

Fat pork 9 8 % 48 

Smoked bacon 8.8 % 73 

Green bacon 7.1 % 66 

Calfs' liver 20.10 % 5 

Foie gras 13.75 % 54 



8 % 
58 % 
57 % 



Carbo- 
hydrates 



45 fo 
6.40 % 



ANALYSIS OF VARIOUS FOODS 


123 


Sheeps' kidneys 


1725 


% 


2.12 


5* 




Tripe 


132 


% 


16.4 


fo 




Whiting, haddock, cod, 












vvhitefish, sole, turbot, 












halibut, plaice, brill, 












flounder and other white 












fleshed fish 


18.1 


% 


2.9 


% 




Salmon 


16. 1 


% 


5-5 


% 




Eels 


99 


% 


13-8 


% 




Lobster, crab, shrimp, 












crawfish, prawns 


19.17 


% 


1. 17 


fo 




Oysters 


14.01 


% 


i-5* 


5f 




Mussels 


11.72 


% 


2.42 


fo 




Eggs (entire) 


14 


% 


105 


% 




Eggs, yolks 


16 


fo 


3o-7 


fo 




Eggs, whites 


20.4 


fo 








Cows' milk 


4.1 


fo 


3-9 


fo 




Goat milk 


45 


fo 


4.1 


% 




Sheeps' milk 


8 


fo 


60 


fo 




Ass milk 


i-7 


fo 


1.4 


fo 




Mare milk 


1.62 


fo 


02 


fo 




Womans' milk 


3-35 


fo 


334 


% 




Cream 


2.7 


fo 


26.7 


fo 




Skimmed milk 


4 


fo 


1.8 


fo 




Buttermilk 


4.1 


fo 


0.7 


fo 




Skim cheese 


44-8 


% 


6-3 


fo 




Cheddar cheese 


28.4 


% 


3ii 


% 




Full cream cheese 


33-5 


% 


243 


% 




Roquefort cheese 


26.52 


% 


30 14 


fo 




Gruyere cheese 


3i 5 


% 


24 


fo 




Dutch cheese 


29-43 


% 


27-54 


fo 




Neufchatel cheese (fresh) 


8 


% 


40.71 


fo 




" (matured) 


1303 


fo 


41.91 


fo 




Camembert cheese 


18.9 


fo 


21.05 


% 




Brie cheese 


25 99 


% 


26.34 


% 




Parmesan cheese 


44.08 


fo 


15 95 


% 




Wheat (dry state) 


20 


fo 


2.25 


fo 




Rye 


125 


fo 


225 


fo 


64.65 % 


Barley 


12 96 fo 


2.76 fo 


66.43 fo 


Oats 


1439 


fo 


5-5 


fo 


60.59 f» 


Maize (corn) dry state 


12.5 


fo 


8.8 


fo 


67.55 fo 


Rice 


7-55 


fo 


0.80 fo 


88.65 fo 


Wheat flour 


"•5 


fo 


1.8 


% 


69 % 



I2 4 ANALYSIS OF VARIOUS FOODS. 



Bread (wheaten) 


8.1 


% 


1.6 


fo 


SI fo 


Macaroni, Vermicelli 


and 










Italian paste 


15.6 


% 


1 3 


fo 


73-4 fo 


Oatmeal 


12.6 


fo 


5-6 


fo 


638 % 


Corn meal 


XI. 1 


fo 


8.1 


fo 


65.I fo 


Buckwheat 


13.10 


fo 


3 


fo 


64.9 fo 


Navy beans (dried) 


255 


% 


2 8 


% 


55-7 fo 


Green peas (dried) 


238 


fo 


2 I 


fo 


58 7 % 


Lentils 


25.2 


fo 


26 


% 


56 fo 


Potatoes 


23 


fo 


07 


fo 


21 8 fo 


Sweet potatoes 


1-5 


fo 


030 


fo 


26.25 fo 


Jerusalem artichoke 


3-1 


% 


0.2 


fo 


14-7 fo 


Carrots 


i-3 


fo 


O 2 


fo 


14-5 % 


Parsnips 


1.1 


fo 


0.5 


fo 


I4.I4 fo 


Turnips 


1.2 


% 






7-2 fo 


Mushrooms 


4.680% 


0396% 


3-456% 


Bananas 


4.82 % 


0.632% 


19.657% 


Cocoa 


20 


fo 


48 


fo 


IO.5 fo 


Cabbage 


2 


fo 


°-5 


fo 


5.8 fo 



125 



ANIMAE FOODS, SOMETIMES, BUT NOT 
ORDINARILY EATEN. 

(Selected from various medical books). 

The albatross is eaten in New Zealand. 

The armadillo is eaten in South America. 

The beaver is said to be good eating by the Ind- 
ians and Canadian traders. 

The bison was once the support of many of the 
Indian tribes. 

The buffalo is eaten by the North American Ind- 
ians, the Sumatrans and the islanders of Savu. It 
has a musky flavor, is tough and dark colored. 

The bustard is very good eating. 

The bandicoot is eaten by Australians and some 
Hindoos. 

The cat is eaten by the Chinese. It tastes like 
gray squirrel. Five thousand were eaten in Paris 
during the late seige. 

The crocodile is relished by the Africans and 
Australians. 

The caterpillar was eaten by the Ancient Romans 
and are still eaten by the natives of South Africa. 

The cuttlefish is eaten in some parts of Europe. 

The cormorant. The Scotch make a rich soup of 
its blood. 

The camel is eaten in Africa. 

The cuckoo is not an uncommon dish in Europe. 

The crane was eaten in England, time of Henry 
VIII. 

The dog is eaten by the Chinese, New Zealanders 
and South Sea Islanders. Twelve hundred (1,200) 
were eaten in Paris during the late seige, and on 
February 11, 1871, fetched two to three fracs per 
pound. 

The elk is much esteemed in Norway, Lapland 
and Sweden. The tongue and nose are great deli- 
cacies. 

The elephant is eaten in Abyssinia and parts of 
France. 

The dugong is considered good eating. 

The sword fish is like the sturgeon. 



126 ANIMAL FOODS, SOMETIMES 

The parrot fish is eaten by the Greeks. 
The gull is often brought to table in Roman Cath- 
olic countries during Lent. 

The grasshopper is eaten by the Australian bush- 
men. 

The hedgehog is considered a princely dish in 
Barbary and is eaten in Spain and Germany. 

The horse is eaten largely by various nations. 

The hippopotamus, when young is devoured by 
the African. 

The lizard is eaten by the Chinese and Australian 
natives. 

The locust is eaten by the Persians, Arabians and 
Egyptians and North American Indians. 

The llama is said to resemble mutton. 

The lion is sometimes eaten in Africa. 

The mouse and rats are eaten in China, Asia, 
Africa, Australia and New Zealand and considered 
delicate morsels. 

The kangaroo is eaten by Australian natives. 

The monkey is eaten by the natives of China, 
Ceylon, India, Trinidad, Borneo. Spanish Guiana the 
Amazon and the Gold Coast and is much relished. 

The marmot is eaten in Switzerland. 

The musk-ox by Captain Ross, was considered 
excellent. 

The mud-eel is eaten by the natives of the river 
Gambia. 

The opossum is eaten in America, Australia and 
the Indian Islands. 

The porcupine is delicious food and resembles 
suckling pig. 

The pelican is eaten in Australia. 

The penquin is eaten in New Zealand. 

The peacock (or hen) is occasionally eaten, but 
on account of its valuable plumage, is not an ordi- 
nary article of food. 

The parrot and cockatoo is eaten in Australia. 

The ostrich affords banquet to the African. 

The spotted crake is highly esteemed in France. 

The Canadian lynx is eaten by the American 
Indian; is white, tender and resembles hare. 



BUT NOT ORDINARILY EATEN. 127 

The rhinocerous is eaten in Abyssinia and by 
Cape Colony Dutch settlers. 

The reindeer is eaten in Siberia. 

The vineyard snail is used as food in many parts 
of Europe during Lent. 

The skunk of Hudson Bay, is eaten by natives with 
great relish. 

The snake is eat2n by the Chinese and Australian 
natives. 

The swan is eaten in England, Europe and Aus- 
tralia. 

The sloth is eaten by the natives of Australia. 

The shark is eaten by the natives of the Gold 
Coast, New Zealand, West Australia and Polynesian 
Islands. 

The spider is eaten by the Australian Bushmen 
and the natives of New Caledonia. 

The squirrel is eaten in America, Australia, Nor- 
way and Sweden. The flesh resembles a barn- 
door fowl. 

The seal is the Bonne Bouchee of the Greenlander 
and Esquimaux. 

The toad is eaten by Negroes. 

The tapir is eaten by the natives of South America 
and resembles beef. 

The land tortoise is eaten by the natives of the 
Amazon and North and South American Indians. 

The fresh water turtle is eaten in parts of Europe 
and Australia. 

The walrus is eaten by the Esquimaux. 

The whale is eaten by the natives of West Austra- 
lia, New Zealand, Japan, Van Couver's Island and 
the Esquimaux. 



128 






A. Table Showing* the Time Required to 


Digest the Different Foods when 




Cooked in Different 


Ways. 


t/i c 






Pork steak 


broiled 


3-15 


fat and lean 


roasted 


5-15 


recently salted 


raw 


3-00 


" 


stewed 


3-00 


" 


broiled 


3-15 


" 


fried 


4-15 


.< 


boiled 


4-30 


Turkey, wild 


roasted 


2-18 


" tame 


" 


2-30 


«. 


boiled 


2-25 


Goose 


roasted 


2-30 


Chickens, full grown 


fricasseed 


2-45 


Fowls, domestic 


boiled 


4-00 


" 


roasted 


4-00 


Ducks, tame 


roasted 


4-00 


wild 


roasted 


4-33 


Soup, barley 


boiled 


1-30 


" bean 


" 


3-00 


" chicken 


" 


3-30 


" mutton 


" 


3-30 


" oyster 


" 


3-30 


" beef, vegetables and bread, 


" 


4-00 


" marrow bones 


" 


4-1 


Pig's feet, soused 


" 


1 -00 


Tripe 


" 


1 -00 


Brains, animal 


" 


1-45 


Spinal marrow, animal 


•• 


2-40 


Liver, (beef), fresh 


broiled 


2-00 


Heart, (animal) 


fried 


4-00 


Cartilage 


boiled 


4-15 


Tendon 




5-50 


Hash, meat and vegetables 


warmed 


2-30 



TIME REQUIRED TO DIGEST FOODS 


i 129 


Sausage, fresh 


broiled 


3-20 


Gelatine 




2-30 


Cheese, old, strong 


raw 


3-3o 


Green corn 


boiled 


3-45 


beans 


" 


3-45 


Beans, pod 


" 


2-30 


Parsnips 


" 


2-30 


Potatoes 


roasted 


2-30 


" 


baked 


2-30 


" 


boiled 


2-30 


Cabbage 


raw 


2-30 


with vinegar 


" 


2-00 


•• 


boiled 


4-30 


Carrots 


" 


3-13 


Turnips, white 


" 


3-3o 


Beets 


" 


3-45 


Bread, corn 


baked 


3-15 


Bread, wheat, fresh 


" 


3-3o 


Apples, sweet, mellow 


raw 


1-30 


" sour, " 


•• 


2-00 


" " hard 


" 


2-50 


Milk 


boiled 


2-00 


" 


raw 


2-15 


Eggs, fresh 


«• 


2-00 


ii 


whipped 


1-30 


.• it 


roasted 


2-15 


.1 


soft boiled 


3-00 


" •* 


hard " 


3-3o 


" 


fried 


3-30 


Custard 


baked 


2-45 


Codfish, cured (dry) 


boiled 


2-00 


Trout, salmon (fresh) 


" 


1-30 


.. 


fried 


1-30 


Bass, striped " 


broiled 


3-00 


Flounder " 


fried 


3-30 


Catfish 


" 


3-3o 


Salmon, salted 


boiled 


4-00 


Oysters, fresh 


raw 


2-55 


,, 


roasted 


3-15 


.. 


stewed 


3-30 





i 3 o TIME REQUIRED TO DIGEST FOODS 



Venison, steak 
Pig, (suckling) 
Lamb, fresh 
Beef, fresh, lean, (dry) 
Beef (with mustard) 
Beef (with salt only) 
Beef " " " 
Beef, fresh, lean, (rare) 
Beef steak 
Mutton, fresh 



Vea» 



broiled 


i-35 


roasted 


2-30 


broiled 


2-30 


roasted 
boiled 


3-3o 
3-10 


fried 

roasted 

broiled 


3-36 
4-00 
3-00 
3-00 


boiled 
roasted 


3-co 
3-co 
3-15 


broiled 


4-co 


fried 


4-33 





i3i 


What the Author Considers the Proper Way 


to Arrange a Course Dinner 


with Wines. 


BILL OF WINES. " MENU. 


Light white wines or Oyster, or clams (on shell) 
Sa ut erne. 

Sherry. SOUP. 
White wines with a body FISH 
such as Chablis, Chateau Olives Radishes, etc. 
Yquem, Latour Blanche. 

HORS D'CEUVRES (hot) 


MEATS 

„. M ._,. , The heaviest first 
Champagne with hors ' 
d'oeuvres.meat, and entrees. e-in 1 i^-cr^ 

(Never serve a sweet en- 
tree at a course dinner) 


Cigarettes {if used). SORBET 
i With game and salad, i GAME 
\ Claret or Burgundy. J SALADS 

Port. Cheese Crackers 


Pastry 
Ices 
Still wh ite wines. Fruits 

Nuts and raisins 
Bon bons 
Brandy and liqueurs Cafe Noir 


Pour out the wines simultaneously with each 


course, or else before it, never after. 


Never have two vegetables with one course. 


The finger bowl should be one-third full and con- 


tain a slice of lemon and, in very hot weather, a 


little ice. 



ADDITIONAL RECIPES. 



ADDITIONAL RECIPES. 



I 3 2 






A PRONOUNCING GLOSSARY OF 


CULINARY TERMS. 


ABAISSE 


a-be-s 


Bottom, under crust 


ABATTOIR 


a-ba-toar 


Slaughter house 


ABATIS 


a-ba-ti 


Giblets 


ABLETTE 


a-ble-t 


Whitebait 


ABRIGOT 


a-bri-ko 


Apricot 


ABSINTHE 


ab. sen-t 


A liqueur 


ACCOLADE 


a-ko-la-d 


Brace {of rabbits) 


ACIER 


a-sie 


A steel 


AIGREFIN 


6-gre fin 


Haddock 


AIGUILLETTE S-gui-ife-t 


Small strips of cooked 






meat 


AIL 


ai 


Garlic 


AILE 


fe-1 


Whigs of birds 


AILLADE 


a-ia-d 


Garlic sauce 


ALBERGE 


al-ber-j 


Small early peach 


a la BROCHE 




Cooked on a skewer 


ALLEMAND, E 


a-1-man-d 


Name of a sauce 


a 1* ALLEMAND 


,a-l-man-d 


In German style 


ALOSE 


a-16-z 


A fish, the shad 


ALOUETTE 


a-low-e-t 


The skylark 


ALOYAU 


a-loa-i6 


Sirloin {of beef) 


ALUN 


a-lun 


Alum 


AMANDE 


a-man-d 


Almond 


AMBRETTE 


am-br6-t 


Musk-mallows 


AMIRAL 


a-mi-ral 


Admiral 


AMONTIL- 






LADO 


a-m5n-ti-ia- 


&oA brand of sherry wine 


AMOURETTE 


a-mou-r&-t 


Marrow of calves and 
sheep's loins 


ANANAS 


a-na-na 


Pine apple 


ANARRHIQUE 


a-nar-ri-k 


Catfish 


ANCHOIS 


an-shoa 


Anchovy 


ANDALOUSEalan-da lou-z 


In Spanish style 


ANDOUILLE 


an-dou-i 


Ch i iter lings 



A PRONOUNCING GLOSSARY 



133 



ANDOUILLET- 

TE 
ANGELIQUE 
ANGELOT 

ANGLAIS.Eal' 

ANGUILLE 

ANIMELLES 

ANISETTE 

APHRO-NA- 

TRON 
ARTICHAUT 
ASPERGES 
ASPIC 
ATELET 



an-dou-ie-t Force meat ball 



an-je-Ii-k 
an-je-lo 

an-gle-z 
an-ghi-i 
an-i-mels 
a-ni-ze-t 

a-fro-na-ton 

ar-ti-sh6 

as-per-g6s 

as-pic 

a-te-l£t 



ATTEREAUX a-te-r6 



AU 

AUX 

AUBERGINE 

AU-FOUR 

AU-GRAS 



6-four 
6-gra,s 



AU-GRATIN 6-gratln 



AU-JUS 
AU-MAIGRE 

AUTRUCHE 

AVELINE 

BABA 

BABEURRE 

BAGRATION 

BAIE-DE- 
RONCE 

BAIN-MARIE 
BAJOUE 



o-jus 
6-maigre 

6-tru-sh 

a-v-li-n 

ba-ba 

ba-beu-r 

ba-gra-shon 



Angelica 

A fish, the skate; also a 

kind of cheese 
In English style 
A fish, the eel 
Lamb's fries 
A cordial, anise-seed 

Carbonate of soda 

Artichoke 

Asparagus 

Meat jelly 

Skewer 

j Alternate pieces of food 
cooked together on a 
skewer 

To or with, singular 

To or with, plural 

Egg plant 

Baked in an oven 

With meat 

Food covered with a 
sauce, sprinkled with 
crumbs and baked 

With natural gravy 

With food, other than 
meat 

Ostrich 

Filbert nuts 

A light yeast raised 
cake 

Buttermilk 

Name of a soup com- 
posed offish and vege- 
tables 



b^-de-ronce Blackberry 

bin-ma-ri Hot water bath: a double 

kettle 
ba-jou Figs cheek 



134 



A PRONOUNCING GLOSSARY OF 



BALLOTINE ba-Io-tin 



BANANE 

BANQUETTE 

BARBOTEUR 

BARDE 



ba-na-n 

ban-kfe 

bar-bo-teur 

bar-d 



BARTAVELLE bar-ta-v&-l 
BASS-RAYEE bas-rayee 
BATONS-ROY- 
AUX 



BAVAROIS 
BEARNAISE 



[Snipe, quail, larks and 
reedbirds, stuffed with 
a forcemeat of poultry 
ham and game 

Banana 

Banquet 

Do7nestic duck 

Slices of bacon put round 
poultry breasts, in 
roasting 

Guernsey partridge 

Striped bass 

{Pastry filled with a 
salpicon of chicken 
and game 
ba-va-roa-z Bavarian cream 
be-ar-naz Name of a sauce; Swiss 

style 
Woodcock 
Snipe 

A rich cream sauce 
Fritters 



BECASSE be-ka-s 

BECASSINE be-ka-si-n 

BECHAMEL be-sha-mfcl 

BEIGNETS be-gne 

BENEDICTINE be-ne-dic-tin Name of a liqueur 

BETTERAVE b&-t-ra-v Beetroot 

BEURRE beu-r Butter 

BEURRE D'AN- 

CHOIS beu-r-an-shoa^«^<wy butter 

BEURRE FON- 



DU 


beu-r-fon-du 


Melted butter 


BEURRE NOIR beu-r-no-ar 


Browned butter 


BIERE 


bte-r 


Beer 


BIFTECK 


bif-tfek 


Beefsteak 


BIGARADE 


bi-ga-ra-d 


Sevi'le orange 


BIGARREAU 


bi-ga-ro 


Cherry 


BIGOURNEAU 


bi-gour-n6 


Perixvinkle 


BILLOT 


bi-ie 


Meat block (chopping) 


BISQUE 


bis-k 


Shellfish soups 


BLANC 


blan 


White sauce 



BLANC-MANJE blan man-je A dessert made of milk 

and corn starch 
BLANQUETTE blan-ke-t R 'ago utzuith white sauce 



CULINARY TERMS. 135 


BLONDE-DE- 






VEAU 


blon-d-d-vd 


Rich broth of veal 


BCEUF 


beuf 


Beef 
( Spherical mold used for 


BOMBE 


bon-b 


•< ice cream and ice pud- 
( ding 


BONNE BOU- 




i Name generally applied 


CHEES 


bon-bou-she 


< to highly seasoned 
[ patties 
Name of a sauce, also 


BORDEAUX 


bor-do 






brand of claret wine 


BORDELAIS 


bor-de-le 


Pertaining to Bordeaux 


BORDURE (en) 


bor-du-r 


With a border 


BOUCHEE 


bou-she 


Mouthful 
I Puddings made of meats, 


BOUDIN 


bou-din 


< game, poultry and fish 
\ in form of sausages 


BOUILLA- 






BAISSE 


bou-ya-bas 


Thick fish soup 


BOUILLI 


bou-i 


Boiled beef 


BOUILLON 


bou-ion 


Broth of meat 


BOULETTE 


bou-le-t 


Little balls of forcemeat 
used for garnishing 


BOURGEOISE 


bour-joa 


Plain, family style 


BOURGIG- 






NONNE 


bour-ghi-gnonPertaining toBurgundy 


BRABAN- 




Pertaining toBrabant,a 


gONNE 


bra-ban-son 


Belgian Province 
f Meat, game and poultry 


BRAISE (d) 


hxh-z 


\ cooked in covered pan 
j with extra heat on 
(_ cover 


BRANDADE 


bran-da-d 


A manner of cooking cod 


BRIE 


bri 


Na?ne of a cheese 


BRETONNE 


bre-ton 


Pertaining to Brittany 


BRIGNOLE 


bri-gno-1 


French plum 


BRIOCHE 


bri-o-sh 


A kind of cake 


BROCHE 


bro-sh 


A kitchen utensil; a 
skewer 


BROCHETTES 


bro-she-t 


Meats broiled on skewers 


BROCHET 


bro-she 


A fish; the pike 


BRUNOISE 


bru-noa-z 


Name of vegetable soup 


BRUXELLOISE bru-se-loa-z 


Pertaining to Brussels 



j 3 6 A PRONOUNCING GLOSSARY OF 


ERUYERE (coq 




de) 


brui-ie-r 


Black-cock, heath fowl 


BUCCIN 


buk-sin 


A shell fish; the whelk 


BUCARDE 


bu-kar-d 


A shell fish; the cockle 
( A bush, generally used 


BUISSON 


bui-son 


< as center piece, in form 
\ of bush of lobsters, etc 


CABILLAUD 


ka-bi-16 


Codfish 


CACAO 


ka-ka-o 


Cocoa 


CAFE (Noir) 


ka-fe 


Strong after dinner 
coffee 


CAILLE 


ka-i 


Quail 


CAISSE (en) 


ke-s 


Served in a case 


CAMEMBERT 


ko-mem-ber- 


t Name of a cheese 






| Fried sliced bread used 


CANAPE 


ka-na-pe 


•< for to cover with paste 
\ foods 


CANARD 


ka-nar 


Male ducks 


CANARDEAU 


ka-nar-d6 


Duckling, young drake 


CANETON 


ka-n-toti 


{Male) duckling 


CANNEBERGE ka-n-ber-j 


Cranberry 


CANNELLE 


ka-ne-1 


Cinnamon 


CANNELONS 


ka-ne-lon 


Thin strips of meat 
stuffed and rolled 


CANTALOUP 


kan-ta-lou 


Cantaloupe {melon) 


CANTAL 


kan-tal 


Auvergne cheese 


CAPILOTADE 


ka-pi-lo-ta-d 


A cooked meat hash 
| A young male fo?vl that 


CAPON 


ka-pon 


< has been castrated and 
( fattened for the table 


CAPRE 


ka-pr 


Capers 


CARAMEL 


ka-ra-mel 


Burnt sugar, used for 
coloring 


CARDOON 


kar-don 


A species of artichoke 


GAROTTE 


ka-ro-t 


Carrot 


CARPE 


kar-p 


A fish, the carp 


CARRE 


ka-r 


Back and shoulders 


CARRELET 


ka-r-le 


A fish, the flounder 


CASSEROLE 


ka-s-ro-1 


A hollow mold of rice; 
a saucepan 


CASSOLETTE 


ka-so-le-t 


Small casseroles 





CULINARY TERMS. 137 




Food made of the salted 


CAVIAR ka-vi-ar 4 


roe of sturgeon, cod, 




salmon 


CEDRAT sedra 


Citron 


CELERI se-l-ri 


Celery 


CELOZIE (crfcte 




de coq) se-lo-zi 


Cocks-comb 


CEPE se-p 


A kind of mushroom 


CERISE.S se-ri-z 


Cherries 


CERVELAS s&r-v-la 


Bologna sausage 


CERVELLE ser-vM 


Animal brains 


CHABLIS sha-bli 


A brand (fwine 


CHAMPIGNON shan-pi-gnon 


Mushroom 




Capons; piece of bread 




boiled in the soup; 


CHAPON sha-pon ■ 


crust of bread rubbed 




with garlic put in 




salad 




' A mold lined with bread 


CHARLOTTE shar-Io-t 


or cake, filled with 




fruits or cream 




'Game, chicken, etc., put 


CHARTREUSE shar-treu-z - 


in a mold, lined with 
vegetables i?i a rich 




[ pattern 


CHASSEUR sha-seur 


Hunter 


CHATAIGNE sha-t£-gn 


Chestnut 


CHATELAINE- 




(al') ha-t-16-n 


Pertain ing to Castellany 




A mode of dressing a 




fillet, either by broil- 




ing a steak between 2 


CHATEAU- 


others, then squeezing 


BRIAND sha-t6-bri-and" 


the juice of the other 




2 over it, or by cutting 




it open and stuffing it 




_ before broiling. 


CHAUD sh6-d 


Hot 


CHAUDEAU sho-d6 


Name of a sauce 




' Food prepared hot, then 


CHAUD-FROID sho-froa-d < 


made into a more suit- 
able form to eat when 




L cold 


CHAUSSON sho-son 


Pastry puff containing 




fruit jam 



138 A PRONOUNCING GLOSSARY OF 


CHEF (de cui- 




Chief of kitchen, head 


sine) 


shef 


cook 
[ Term applied to potatoes 


CHEMISE (en) 


she-mi-z 


< boiled with their skins 

{ on 

[ Ter?n applied to food, 


CHEVALIER 




dipped in batter, fried. 


(an 


she-va-le 


served with cream 
[_ sauce 


CHEVREUIL 


she-vreui 


Roe-buck, venison 


CHEVREUSE 


she-vruse 


Patties offoie gras 


CHICOREE 


shi-ko-re 


Chicory 


CHIFFONADE 


shi-fon-ade 


Vegetables shredded 


CHIPOLATA 




( Style of a garnish that 


(al'j 


shi-p6 la-ta 


< contains chibbals, (a 
( sort of onion) 


CHIVES 


shi-vs 


A flavoring herb 


CHOWCROUTEshou-krou-t 


Salted cabbage (saner 






kraut) 


CHOUX 


show 


Cabbage; also name of a 
paste for fritters 


j CHOUX DE 






j BRUXELLES show-d-bru-za Brussels sprouts 


CHOUX-FLEURshou-fleur 


Cauliflower 


CIDRE 


si-dr 


Cider 


CITRON 


si-tron 


Limes, lemons 


CITRONNE 


si-tro-ne 


Flavored with lemon 
juice 


CIVET 


si-ve 


Hare ragout 


CLAIR 


kler 


Clear 


CLAIRET 


kle-re 


Claret wine 


COCHON 


ko-shon 


Pig 


COCHON DE 






LAIT 


ko-shon. d-le Suckling pig 


COCKIE- 






LECKIE 




A Scotch soup 


COING 


koin 


Quince 


COLBERT 


kol-bert 


Name of a soup, sauce 
and garnish 
i A stew of fruit, some- 


COMPOTE 


kon-po-t 


< time$ applied to a stew 
( of birds 



A PRONOUNCING GLOSSARY 



139 



COMTESSE kon-.tfc-s 

CONCOMBRE kon-kon-br 

CONDE (a V) kon-de 

CONFISERIE kon-fiz-ri 

CONFITURE kon-fi-tu-r 

GONGRE kon-gr 

CONSERVE kon-ser-v 

CONSOMME k5n-so-me 

COQ kok 

COQUILLE ko-ki-i 

CORAIL ko-rai 

CORBEILLES kor-bfe-i 

CORNICHON kor-ni-shon 

COTE.S ko-t 

COTELETTE ko-t-le-t 

COULIS kou-li 

COURONNE kou-ro-n 

CCEURS keur 

COURT-BOUIL- 
LON kour-bou-ion 

COU1EAU kou-to 

CRABE kra-b 

CRAPAUDINE 

(a la) kra-po-di-n 

CRAQUELIN kra-k-lin 

CREME kre-m 

CREME DE kre-m-de- 
MENTHE man-t 



(Countess; also name of 
a garnish and sauce 
that contains sweet- 
^ breads 
Cucumber 
Name given to a soup 

and a garnish 
Confectionery 
Preserved fruit 
Conger eel 

Fruit or vegetables pre- 
served in sugar 
A strong, clear, spark- 
ling soup 
Male foio I 

{Shell of animals, other 
than oysters and tor- 
toises 
Coral{corailde homard, 

lobster coral) 
Baskets {wedding pres- 
ents) 
Gherkin 
Ribs {cotes de bosuf ribs 

of beef ) 
Cutlets 

felly of strained gravy 
Crown 
Hearts 

A preparation of wine, 
water and savory 
herbs in which fish is 
y cooked 
Knife 
Crab 
i Flattened and broiled, 
X trussed out flat, like 
{ a frog 
Cracknel 
Cream 

A liqueur 





140 A PRONOUNCING GLOSSARY OF 






( Franco- Spanish colon- 


CREOLE 


kre-o-1 


< ists. Name of a soup, 
[ sauce and g arms h 


CREPE 


krS-p 


Pancake 


CREPINETTES krfc-pi-n&t 


A kind of flat sausage 


CRESSON 


krfe-son 


Watercress 


CRETE (de coq)kr£-t 


Cocks combs or crests 


CREVETTE 


kre-v£-t 


Shrimp, prawn 


CROISSANT 


kroa-san 


Crescent shaped'C rontons 
f Croquette mixture, 
w rapped with bacon, 


CROMESKIES 


krom-skis 


\ dipped in batter, or 
covered with paste 
(_ and fried 










I A sweet or savory pre- 


CROQUETTE 


kro-ke-t 


< par ation, bread crumb- 
( cd and fried crisp 


CROUSTADE 


krous-tade 


Hollow, fried shapes oj 
bread 


CROUTE 


krou-t 


Crust 


CROUTON 


krou-ton 


Fried bread, cut for gar- 
nishing 


CROUTE-au pot krou-t-au-pd Name of a soup, con- 






taining crusts 


CUILLERE 


ku-ier 


Spoon 


CUISINE 


kui-zi-n 


Kitchen 


CUISINIER 


kui-zi-nie 


Man cook 


CUISINIERE 


kui-zi-nie-r 


Woman cook 


CUISSOT 


kui-so 


Haunch (of Venison) 
( Meats, baked in their 


CUISSON 


kui-son 


< own juices (example, 

( a pot roast 


CUMIN 


ku-min 


Caraway seed 


CURAgOA 


ku-ra-so" 


A liqueur 


CYGNE 


si-gn 


The swan 


CYMLING 


sim-lln 


Summer squash 


DAIM 


din 


Deer 
{ A mould lined with thin 


DARIOLE 


da-rio-1 


J paste and filled up 
\ with custard, whipped \ 
[ cream, etc. 






DARNE 


dar-n 


Slice (of large fish) 


DATTE 


da-t 


Date 





CULINARY TERMS. 141 


DAUBE 


dd-b 


A powerful meat season- 
iti p 


DAUPHINE 


do-fi-n 


Berlin pancake 


DEGOUT 


de-gou 


Drippings 


DEJEUNER 


de-jeu-ne 


Breakfast 

' Term applied to white 
flesh birds, whose 
breasts are larded 


DEMI-DEUIL 


de-mi-deu-i < 


with truffles; also a 
supreme sauce with 
sliced truffles 


DEMI GLACE 


de-mi-gla-s 


A rich gravy; frosting 


DEMI TASSE 


de-mi-ta-s 


Half cup 


DENTE-DE- 






LION 


dan de-lion 


Dandelion 


DESCLIGNAC 


des-cllg-nac 


Name of a soup 


DESSERT 


de-seY 


Last course of dinner 


DIABLE 


dia-bl 


Devil; name of a sauce 


DIABLE (S, la) 


dia-bl 


Broiled food with sauce 
Diable 


DINDE 


din-d 


Turkey hen 


DINDON 


din-don 


Turkey cock 


DINDONNEAU 


din-do-n6 


Young turkey 


DINER 


dine 


Dinner 


DIPLOMATE 


di-plo-ma-t 


Name of a sauce {car- 
dinal) 






A fish, the fohn Dory, 


DOREE 


do-re ■ 


also name of a pud- 
ding sauce 


DOUCETTE 


dou-se-t 


Corn salad 


D'UXELLES 




Sauce named after a 
French general 


EAU 


6 


Water 


EAU, DE VIE 


6-de-vi 


Water of life {brandy) 
' Name applied to sauce 


ECARLATE 


e-kar-Ia-t ■>, 


containing red colored 
food such as lobster 
_ roe, red tongue, etc. 


ECHALOTE 


e-sha-lo-t 


Shallot 


ECLAIR 


e-kler 


Puffs filled with pastry 
cream 


ECOSSAISE(al 


')e-ko se-z 


Scottish style 


ECREVISSE 


e-kre-vi-s 


Craw fish, cr ay fish 





142 A PRONOUNCING CLOSSARY OF 


kUMANTE 


e-ku-man-t 


Name of a foaming pud 
ding sauce 


ECUREUIL 


e-ku-reu-i 


Squirrel 


EGLEFIN 


e-gle-fin 


Haddock 


EGREFIN 


e-gre-fin 


Haddock 


ELAN 


e-lati 


Elk; moose deer 


; EMINCE 


e-min-se 


Mince meat 


j EMPOIS 


an-poa 


Starch 


ENTRE-COTE 


an-tre-k6-t 


Meat between the ribs 


ENTREES 


an-tre 


Made dishes for the first 
course 


ENTREMETS 


an-tre-me 


| Dressed vegetables, large 
< salads, sweets of all 


EPAULE (de 




( description 






mouton) 


e-p6-l 


Shoulder (of mutton) 


EPERLAN 


e-p6r-lan 


Smelts, sprat 


EPICE.S 


e-pi-s 


Spices, sweet meats 
(An entree of 2 pieces of 


EPIGRAMME 


e-pi-gra-m 


| food, one bread- 
■{ crumbed, the other 
| plain, both fried and 
(^ served together 






EPINARD 


e-pi-nar 


Spinach 


ESCALOPS 


6s-col-op 


Thin slices of meats or 
fish 


ESCARGOT 


fes-kar-go 


Edible snail 


ESCAROLE 


&s-ka-ro-l 


Endive 
C One of the grand stock 
) sauces, from which 
j is made the special 


ESPAGNOLE 


&s-pa-gno-l 






[_ sauces (brown) 


ESPAGNOLE 






(al') 


£s-pa-gno-l 


In Spanish style 


\ ESTRAGON 


&s-tra-g5n 


Tarragon 


ESTURGEON 


es-tur-jon 


Sturgeon 


ETOUFFE 


e-tou-fe 


( Smothered, a sort of 
-c braising (smothered 


ETUVEE 


e-tu-ve 


( chicken) 
A kind ofstew* 


FAINE 


fg-n 


Beech nut 


FAISAN 


fe-zan 


Cock pheasant 


FAISANE 


fS-za-n 


Hen pheasant 


FAISANDEAU 


f£-zan-d6 


Young pheasant 



CULINARY TERMS. 143 


FAON 


fan 


Fawn, young deer 


, FARCE 


far-s 


Stuffing, forcemeat 


FARINE 


fa-ri-n 


Ground edible grain, 
farina 


FAUBONNE 


fo-bon-n 


Name of a herb soup 


FAUSSE-TOR- 






TUE 


fo-se-tor-tu 


Mock turtle 


FENOUIL 


fe-noui 


Fennel 


FERMlERE(a la)fer-mie-r 


Farmer's wife style 


FEUILLETAGE few-i-ta-j 


Puff paste 


FIDELINA 


fi-de-li-na 


A kind of Italian paste 


FIGUE 


fi-g 


Fig 


FILET 


fi-le 


Fillet 


FINANCIERE 




Name of a gam is h and 


(a la) 


fi-nan-sie-e-r 


a sauce 


FINES HERBESfi-n er-b 


Name of a herb sauce 


FLAGEOLET 


fla-jo-le 


Young haricot bean 


FLAMANDE 






(a la) 


fla-man-d 


In Flemish style 


FLAN 


flan 


Custard 


FLETAN 


fle-tan 


Halibut 


FLEUR 


fleur 


Flower 


FLEURON 


fleu-ron 


Fancy puff paste 


FLORENTINE 






(a la) 


flo-ran-tl-n 


Pertaining to Florence 


FOIE (de Veau) foa 


Liver (of calf ) 


FOIE GRAS 


foa-gras 


Liver (of geese) 


FOND 


fon 


Stock (of meats, vege- 
tables, etc) 


FOND, D'ARTI 






CHAUT 


fon 


Artichoke bottoms 


FONDUE 


fon-du 


Cheese and eggs 


FOUR- 






CHETTEE 


four-sh&-t 


Fork full 


FOURRE 


fou-re 


Coated with sugar, 
cream, etc 


FRAISE 


fre-z 


Strawberry 


FRAMBOISE 


fran-boa-z 


Raspberry 


FRANgAISE 






(a la) 


fran-c^-z 


French style 


FRAPPE 


fra-pe 


Partly frozen 





144 A PRONOUNCING GLOSSARY OF 


FRIANDINES 


fri-an-din 


Dainty fatties of sal- 
picon 


FRICANDEAU 


fri-kan-do 


Piece of veal, larded 
and braised 


FRICAN- 




Small rolls of meat 


DELLES 


fri-kan-dai 


braised 
\ A dish made of chicken, 


FRICASSEE 


fri-ka-se 


J or any small animal, 
] generally in a rich 
I yellotv sauce 


FRICOT 


fri-ko 


Ragout 


FRIT 


fri-t 


Fried 
( Frying, (butter for fry 


FRITURE 


fri-tfi-r 


X ing) a substance for \ 
\ frying 


FROID 


froa 


Cold 


FROMAGE 


fro-ma-j 


Cheese 


FROMAGE 


from-ma-j- 


A mold of ice cream 


GLACE 


gla-s 


shape of a cheese 


FRUITE 


frui-te 


Fruit 


FUMET 


fu-m& 


Flavor, essence of meals 
game, etc 
( A decorated dish oj 


GALANTINE 


ga-lan-ti-n 


< boneless meat, game 
( or poultry 


GALIMAFREE 


ga-li-ma-fre 


Name of a soup, hotch- 
potch 
[A baked stew- soup made 


GARBURE 


gar-bu-r 


J of stock, bacon, cab- 
1 bage, smoked sausa- 
(_ ges, bread and herbs 


GARNITURE 


gar-ni-tu-r 


A garnish 


GASTRONOME gas-tro-no-m One who caters 


GATEAU 


ga-t6 


Cake 


GATEAUX 






ASSORTIS 


ga-to-a-sor-ti Assorted cakes 


GAUFRE 


go-fr 


A cake, the waffle 


GELEE 


je-le 


felly 
i A fattened fowl, also the 


GELINOTTE 


je-li-no-t 


X bird, called Hazel-hen 
{ or Guinea-hen 


GENEVOIS.E 






(a la) 


je-n-voaz 


Geneva style 





CULINARY TERMS 
G^.nOISE je-noa 



*4S 
Name of a cake, ahc a 



GENOISE (a la] 


je-noa 


sauce 
Genoa style 


GERMAIN,E(St)jfer-mIn-&-n 


Name of a soup 


GESIERS 


je-zie 


Gizzards 


G1BELOTTE 


ji-b-lo-t 


Rabbit steiv 


GIBIER 


ji-bie 


Game, (wild fowl) 


GIGOT 


ji-go 


Leg of mutton 


GINGEMBRE 


jin-jan-br 


Ginger 


GITANA 


ji-ta-na 


Gipsy woman of Spain 


GITANA (k la) 


ji-ta-na 


Gipsy style 


GLACE 


gla-s 


Ice 


GLACE 


gla-se 


Frosted; also when cov- 
ered with a thick sauce 


GODARD (a la) 


ga-dar-d 


Name of a sauce and a 
garnish 


GODIVEAU 


go-di-vS 


A forcemeat pie 


GOMME 


go-m 


Juice of vegetables 


GORGONZOLA 


gor-go-n-z6 


Xa.N'amc of an Italian 
cheese 


GOULASH 


gou-lash 


Name of an Hungarian 
stew, highly seasoned 


GOUTE 


gou-te 


Luncheon 
i In fat, cooked in fat, or 


GRAS-(au) 


gra 


■< dressed with rich meat 
{ gravy 


GRAS-DOUBLEgi 


Tripe 






{ Browned part; a dish 






au gratin is the food 


GRATIN(au) 


gra-tin 


\ covered with sauce, 
sprinkled with crumbs 
y and browned 






GRECQUE (a la)grek 


In Grecian style 


GRENADIN 


gre-na-din 


Small fricandeau 


GRENOUILLE 


gre-nou-i 


Frog 


GRIANNEAU 


gri-a-no 


Young heath cock; young 
grouse 


GRIBLETTE 


gri-ble-t 


Broiled meat, hashed 


GRIGNON 


gri-gnon 


Hard crust of bread; a 

black olive 


GRILLE 


gri-i 


Broiler, gridiron 


GRIOTTE 


gri-o-t 


Black-heart cherry 





i<6 A PRONOUNCING CLOSSARY OF 


GRONAU gro-n6 


A fish, the gray gurre-' 


GRONDIN gron-dln 


A fish, the red or cuckoo 




gurnet 


GROSEILLE gr6-ze-i 


Gooseberry 


GROSEILLE, 




Rouge, et. Noire 


Red and black currant \ 


GRUAU gru-6 


Oatmeal, grits, groats, 




gruel 


GRUYERE grui-ie-r 


Na??te ofaFrench cheese 


GUIMAUVE ghi-m6-v 


Marsh mallow 


HACHIS ha-shi 


Hash; minced meat 


HALBRAN hal-bran 


Young wild drake; duck 


HANCHE (de 


1 


mouton) han-sh 


Haunch {of mutton) 


HARENG ha-ran 


Herring 


HARICOT ha-ri-ko 


Kidney bean; stewed 




meat with turnips, etc 


HATELET ha-t-le 


Small skewer; silver 




skewer 


H ARICOT (vert) ha-ri-ko 


French bean; flageolet 


HARICOT (d'- 




Espagne) ha-ri-ko 


Scarlet runner bean 


HOCHEPOT ho-sh-po 


Hodge-podge; a stew 


HOLLANDAISEho-lan-de-z 


In Dutch style; also 




name of a sauce 


HOMARD ho-mar 


Lobster 


HONGROISE 




(a 1') hon-groa-z 


Hungarian style 


HORLY or 


i Style given to boneless 


ORLY(al') or-li 


X strips of food dipped 




( in batter and fried 


HORS-DCEU- 




VRE hor-deu-vr 


Appetiser, side dish 


HUGUENOT 


Eggs cooked in mutton 


(eggs a la) hu-g-no-t 


gravy 


HUILE ui-1 


Oil 


HUITRE ui-tr 


Oyster 


HURE hu-r 


Head of boars, pike, sal- 




mon, etc.; jowls. 


IMPERATRICE 


Empress style, also name 


(a 1') im-pe-ra-tri- 


S of a consomtne 




i East Indian style, gen- 


INDIENNE(al')in-die-n 


X erally used with dishes 




( of curry 



CULINARY 


TERMS. 147 


IRLANDAISE 






(al') 


ir-lan-de-z 


Irish style 


ITALIENNE 






(al') 


i-ta-li-e-n 


Italian style 


IVOIRE (a V) 


i-voa-r 


Dishes of food ivory 
white 


J AMBON 


jan-bon 


Ham; gammon of bacon 


JAPONAISE 




Name of a salad (a I' ) 


(salade) 


ja-po-n&-z 


Japanese style 


JARDINIERE 


jar-di-ni&-r 


| A dish of mixed vege- 
< tables principally car- 
{ rots and turnips 


JOINVILLE(al 


i)join-vi-l 


Dishes named after a 
French historian 


JOLIE-FILLE 






(a la) 


jo-li-fi-e 


Dishes fair to look upon 

[ Name given to shredded 

vegetables i. e., car- 


JULIENNE 


ju-li&-n 


< rots, turnips, etc., also 
name of a vegetable 
\ soup 


JUS (au) 


ju 


Juice, gravy, with meat 
gravy 


KARI (au) 


ka-ri 


Curry, with curry 


KIRSCH-WAS- 


kirsh-oua- 


Name of a liqueur made 


SER 


zeur 


from cherries 


KISELLE 


kr-zfc-1 


A jelly of corn starch 


KROMESKIES 




See cromeskies 


KUMMEL 


kum-mel 


Name \of a Russian 
liqueur 


LAIT 


lb 


Milk; white of egg 


LAITANCE 


le-tan-s 


Milt, soft roe offish 


LAITUE 


lfe-tft 


Lettuce 


LANGOUSTE 


lan-gous-t 


Spiny back lobster 


LAPEREAU 


la-p-ro 


Young rabbit less than 
4 months old 


LANGUE 


lan-g 


Tongue 


LAPIN 


la pin 


Male or buck rabbit 


LAPINE 


la-pi-n 


Female or doe rabbit 


LARD 


lar 


Bacon, pig' s fat 


LARDON 


lar-don 


Strips of fat, used for 
larding 


LEGUMES 


le-gu-m 


Vegetables 


LENTILLE 


lan-ti-i 


Lentils 



148 



A PRONOUNCING GLOSSARY OF 



LEVRANT le-vro 

LIASON life-zon 

LIEVRE lie-vr 

LIMONADE li-mo-na-d 
LIVOURNAISE 

(a la) li-vour-nez 
LONGE(de porc)lon-j 

LIMANDE li-man-d 

LOTTE lo-t 

LUCULLUS 

(a la) lu-cul-us 
LYONNAISE 

(a la) li-o-ne-z 

MACARONI ma-ka-ro-ni 

MACARON ma-ka-ron 

MACEDOINE ma-se-doa-n 

MACHE mash 

MADELINES ma-de-lin-es 

MADERE ma-de-r 

MAGENTAS ma-gen-ta 

MAGNOLIA ma-gno-lia 

MAIGRE (au) me-gr 

MAINTENON 

(a, la) min-te-non 

MAIS ma-is 

MAITRE (d'- 

hotel) me-tr 
MAITRE D'-HO- 

TEL (a la) me-tr 
MALAGA ma-la-ga 

MALTAISE(a la)mal-te-z 
MANGUE man-g 

MANIOC ma-ni-ok 



A young hare 
Thickening {yolks of 

eggs, etc) 
Hare 
Lemonade 

Leghorn style 
Loin {of pork) 
A fish like the flounder , 

the dab 
A fish, the eel-pout; 

barbot 
Name applied to costly 

dishes 

Style of Lyons 
An Italian paste 
Small cake; macaroon 
Dish of different vege- 
tables; fruits 
Lamb's lettuce; corn 

salad 
Small cakes baked in a 

mold 
Madeira; madeira wine 
A kind of small sponge 

cake 
Name of a meringue 
Without ?neat; food 
other than meat 
f Dishes named after 
< Madame de Mainte- 
( non- 
Maize, Indian corn, 
zvheat 

Name of a~ sauce 

Inn keepers' style 
Malaga; Malaga zvine 
Maltese, style of Malta 
A fruit, the mango 
Tapioca 



CULINARY TERMS. 



149 



MAQUEREAU ma-k-ro 
MARASQUIN ma-ras-kin 



MARECHALE 
(kla) 



MARENGO 



ma-re-sha-1 



ma-rin-go 



MARINADE ma-ri-na-d 

MARINIERE 

(a la) ma-ri-ni&r 

MARJOLAINE mar-jo-16-n 

MARRON ma-ron 

MARSEIL- 
LAISE (k la) mar-sfc-lfc 

MASSEPAIN ma-s pin 

MATELOTE ma-t-lo-t 

MATELOTE 

(a la) ma-tlo-t 

MAUVIETTE mo-vi-fc-t 

MAYONNAISE m&on-ai-se 
MEDAILLON me-da-ion 

MELON me-lon 

MELON , 

MUSQUE 
MELON 

CANTALOUP 
MELON D'EAU 
MENTHE man-t 

MENTHE 

POIVREE 



Mackerel 

Liqueur made of Ma- 
rasca cherries, Maras- 
chino 

Field Marshals lady; 
A name given to dish- 
es of cutlets {minced) 
garnished with vege- 
tables or sliced cu- 
y cumbers 

Dishes named after the 
battle ground of Na- 
poleon, in which it is 
claimed the cook could 
find nothing but a 
chicken, some oil,zvin9 
and mushrooms for 
the famous Emperor s 
dinner after the battle 

To lay or soak in pickle 

Sailors or ship style 
Sweet marjoram, a herb 
A large French chestnut 

Style of Marseilles 
A French cake 
A dish of different sorts 
offish 

Sailors' fashion 

A fat little bird, the 

lark 
A salad dressing 
Name of a cake, shaped 

like a large medal 
Melon 

Musk-melon 

Canteloupe 
Watermelon 
Mint, a herb 

Peppermint 



150 A PRONOUNCING GLOSSARY OF 




MENEHOULD 




Dishes named after the 




(a la Ste). 


me-ne-houl-d 


town of Menehould 




MENU 


me-nu 


Bill of fare 




MERINGUE 


me-rln-g 


A cake, beaten whites 
of egg and sugar 




MERLAN 


mer-lan 


A fish, the whiting 




MERLE 


mer-1 


The blackbird 




MERLUS 


mer-lus 


A fish, the hake; salt- 
cod 




MIEL 


miel 


Honey 




MIGNON (filet) 


mi-gnon 


A delicate morsel 




MILANAISE 








(a la) 


mi-la-ne,-e-z 


Style of Milan 




MIRABEAU 




Dishes ?iamed after that 




(a la) 


mi-ra-bd 


famous French orator 




MIRABELLE. 


mi-ra-be-1 


A small yellow plum 




MIRLITON 


mi-liton 


A sort of pastry tart 




MIROTON 


mi-ro-ton 


Cold meats warmed up 




MIREPOIX 


mi-re-poa 


A flavored stock used 
for braising meats 




MOELLE 


moe-1 


Marrow 




MORILLE 


mo-ri-I 


Morel, a kind of mush- 
room 




MORUE 


mo-ru 


Codfish 




MOULE 


mofi-1 


A shellfish, the mussel; 
a mold 




MOUSSE 


mou-s 


A kind of ice cream 




MOUSSE RON 


mou-s-ron 


Mushroom 




MOUTARDE 


mou-tar-d. 


Mustard. 




MOUTON 


mou-ton 


Mutton 




MOYEU 


moa-i-eu 


Preserved' plum;, yolk 
of egg 




MURE 


mur 


The mulberry 




MUSCADE 


mus-ka d 


Nutmeg 




MUSCAT 


mus-ka 


A large raisin, the 

Muscatel 




NANTAISE 


nan-te-z 


Style of Nantes 




NAPOLITAINE 


na-po-li-tin-S 


Style of Naples, also 
name of a sauce 




NATUREL (au) 


na-tu-rel 


In natural form 




NAVET 


na-ve 


Turnip 




NAVARRAISE 








(a la) 


na-va-re-z 


Style of Navarre 





r~ 


CULINARY TERMS 151 


NAVARIN (de 






mouton) 


na-va-rin 


Haricot {of mutton) 
I Dishes having a white 


NEIGE (a la) 


ne-j 


< border {of rice, pota- 
( toes, etc) 


NIVERNAISE 




i Shredded vegetables in 


(a la) 


ni-ver-naz 


-C Poulette sauce for 
( garnishing 


NOIR (cafe) 


no-ar 


Black coffee 


NOISETTE 


noa-ze-t 


Nuts, hazel nuts, meat 
or fish fillets 


NOIX 


noa 


Nut, walnut 


NOIX DE COCO 


Cocoa nut 


NOIX DE 






PISTACHE 




Pistachio nuts 


NOIX DE VEAU 


Knuckle of veal 


NOUILLES 


nou-i 


Noodles, shredded egg 
paste 


NOUGAT 


nou-ga 


Almond cake 


NOUVELLE 


now-ve-I 


New {potatoes) 


(pommes) 






NOYAU 


noa-ici 


A liqueur , flavored with 
fruit-nut kernels 


OEUF 


euf 


Egg 


OIE 


oa 


Goose 


OIGNON 


o-gnon 


Onion 


OISEAU 


oa-zd 


Bird 


OMELETTE 


o-m-le-t 


Omelet 


ORANGEAT 


o-ran-ja 


Candied orange peel 


OREILLE 


o-re-i 


Ears 


ORGE 


or-j 


Barley 


ORLEANS (a 


')or-le-ans 


Style of Orleans 


OSEILLE 


6-ze-i 


Sorrel 


OSMAZOME 


os-ma-zo-m 


Beef tea 


OSTENDE (a 


')os-tand-e 


Ostend style 


OURS 


ours 


Bear 


PAILLES 


pa-i 


Straws 


PAILLES AU 






FROMAGE 




Cheese straws 


PAIN 


pin 


Bread- 


PALAIS 


pa-lS 


Palate 


PALAIS DE 






BCEUF 




Ox palate 



i 5 2 A PRONOUNCING 


GLOSSARY OF 






I Mixed with two or more 


PANACHE 


pa-na-sh 


X kinds of birds, fruits, 

( vegetables 

i Panada, bread soaked 


PANADE 


pa-na-d 


X and squeezed dry, used 
( for forcemeats etc 


PANAIS 


pa-ne 


Parsnip 


PANER 


pa-ne 


To cover with bread 
crumbs 


PAON 


pan 


The peacock 


PAPILLOTE 






(en) 


pa-pi-io-t 


In paper 


PAPILLOTE 






(cotelette en) 




Cutlet, cooked in paper 


PAPRIKA 


pa-pri-ka 


Hungarian red pepper 


PARISIENNE 






(a la) 


pa-ri-zi-In 


In Parisian style 


PARMENTIEREpar-man- 


I Name of a man who in- 




tie-r 


X troduced the potato in 
( France 


PARMESAN 


par-me-zan 


An Italian cheese 


PATATE 


pa-ta-t 


Sweetpotatoes 


PATE 


pa-t 


Paste; dough 


PATE 


pa-te 


Patty; pie 


PATEDTTALIE 


Italian paste 


PATE FEUIL- 






LTAGE 




Puff paste 


PATE DE PER- 






IGORD^ 




A truffled pie 


PATE D'EM- 






INCE 




Mince pie 


PATE DE FOIE- 




GRAS 




Pie or paste of fat livers 


PATISSERIE ■ 


pa-ti. s-ri 


Pastry 
f Thin slices (f meat. 


PAUPIETTE 


po-pi-e-te 


J spread 'with a force- 
\ meat, rolled, dipped 
y in batter and fried 


PAYSANNE 






(a la) 


pe-i-zan 


In peasant style 


PECARI 


pe-ka-ri 


Mexican hog 


PECHE 


pe-sh 


Peach 


PERCHE 


per-sh 


A fish, the perch 





CULINARY TERMS. 153 


PERDREAU 


per-dro 


Young partridge 


PERDRIX 


ptr-dri 


Partridge 


PERIGUEUX 




Served with truffles or 


(a la) 


pe-ri gheii 


truffle sauce 


PERSIL 


per-si 


Parsley 
I A dish ivith parsley in, 


PERSILLADE 


per-si-ia-d 


< a sauce, orfriedpars- 
( ley 


PETITE 


pe-ti-t 


Small; little 


PETONCLE 


pe-ton-kl 


A shell fish, the scallop 


PIEMONTAISE 




(a la) 


pi-e-mon-te- 


z Style of Piedmont 


PILAU 


pi-lo 


Pilaff, rice, a dish of 
onions and rice 


PIMENT 


pi-man 


Capsicum; all-spice 


PINTADE 


pin-tad 


Guinea fozcl 


PIQUANTE 


pi-kan-t 


Name of a sharp sauce 






{ To lard meats with 


PIQUE 


pi-ke 


< strips of bacon and 
( vegetables 


PISTACHE 


pis-ta-sh 


Pistachio nuts 


PLIE 


pli 


A fish, the plaice; 
flounder; fluke 


PLOMBIERE 


plon-bii' 


A mixture of candied 
fruits with ice cream 


PLUVIER 


plu-vie 


The plover 


POCHE , 


po-sh 


Poached 


POIRE 


poa-r 


The pear 


POIREAU 


poa-ro 


Leeks 


POIS 


poa 


Peas 


POIS30N 


poa-son 


Fish 


POITRINE 


poa-tri-n 


The breast 


POIVRADE 


poavra-d 


Name of a sauce 


POIVRE 


poa-vr 


Pepper 


POLONAISE 






(a la) 


po-lo ne-z 


Polish style 


POMME 


po-tn 


Apple* 


POMME DE 






TERRE 




Potato {apple of earth) 


POMPADOUR 




Dishes named after 


(a la) 


pon-pa-dou 


•r Madam Pompadour 


PONCHE 


pon-sh 


Punch 



154 A PRONOUNCING GLOSSARY OF 


PORC 


por 


Pork 


PORC-EPIC 


por-ke-pi 


Porcupine 


PORTUGAISE 






(&la) 


por-tu-ghe-z 


Portuguese style 


POTAGE 


po-ta-j 


Soup 


POT-AU-FEU 


po-tu-feu 


A name of a soup 


POELE 


poe-1 


A white mirepoix 


POUDING 


pou-din-g 


Pudding 


POULARDE 


pou-lar-d 


A fat pullet 


POULET 


pou-le 


A young fowl 


POULETTE 


pou-le-t 


Name af a sauce and a 
garnish 


POUPIETTES 


see paupiette 


PRALINE 


par-li-n 


Burnt almond; flavor 






{ Spring vegetables cut in 


PRINTANIERE 


prin-ta-nie- 


< very small sqtiares, 




er 


[ and asparagus pointi 


PROFITER- 


pro-fit-er- 




OLES 


ol-es 


A kind of cream puff 


PROVENgALE 


pro-van-sal 


Provencal style 


PRUNE 


pru-n 


Plum 


PRUNEAU 


pru-no 


Prunes 


PRUNELLE 


pru-ne-1 


Prunelle 


PUREE 


pu-re 


Peas, beans, lentils, etc, 
rubbed through a sieve 


QUEUE 


keu 


Tails 
I Oval shapes of forcemeat 


QUENELLES 


ke-nel-les 


< ni ad e of chicken, veal, 

( rabbit 

i Vegetables that grow in 


RACINE 


ra-si-n 


< form of a root; carrots 
( turnips, parsnips 


RADIS 


ra-di 


Radish; turnip radish 


RAGOUT 


ra-goft 


A stew of meats and 
vegetables 


RAIFORT 


re-for 


Horseradish 


RAISIN'S 


re-zln 


Grapes 


RAISINE 


re-zi-ne 


Preserve made of grapes 
and pears 


RATAFIA 


ra-ta-fia 


Name of a liqueur 


RAVE 


ra-v 


Long radish 


RAVIGOTE 


ra-vi-go-t 


Name of a sauce 





CULINARY 


TERMS . 155 


RAVIOLES 


ra-vi-oles 


Small forcemeat pud- 






dings 


RAYEE (bass) 


re-ie 


Striped {bass) 


RECHAUFFE 


re-sh5-fe 


Cold food, made hot 
again 
I Dishes named after the 


REFORME (a la)rt 


X famous Refor?ne Club 






( of Loti don 


REGENCE 


re-jan-s 


Name of a sauce 


REINE(ala) 


rfe-n 


Queen style 


REINE- 






CLAUDE 


re-n-klu-d 


Green-gage plum 






( The roasts and boiled on 


RELEVE'S 


re-l-ve 


■j the bill of fare, Re- 
( move s 


REMOULADE 


re-mo-la-d 


Name of a pungent sauce 
C Name applied to dishes 


RENAISSANCE 




J in a figurative sense. 


(a. la) 


re-ne-san-s 


old dishes revived and 
y made modern 


RHIN (vin) 


rln 


Rhine (wine) 


RHUBARBE 


ru-bar-b 


Rhubarb, pie plant 


RHUM 


rom 


Rum 


RIBAUDE 


rl-bo-d 


Baked apple dumpling 


RIBLETTE 


ri-blfe-t 


Rasher, thin slice, callop 


RIS 


ri 


Sweetbread 


RICHELIEU 




Dishes named after 


(a la) 


ri-sh-lieu 


Cardinal Richelieu 
[ A croquette mixture en- 


RISSOLE 


ri-so-1 


< closed in pastry and 
( fried 


RISSOLETTES 


ri-so-let-tcs 


Small fancy rissoles 


RIZ 


ri 


Rice 


ROBERT 


ro-ber-t 


Name of a spicy sauce 


ROGNON'S 


ro-gnon 


Kidneys 


ROMAINE(ala 


) ro-mln 


In Roman style 


ROQUEFORT 


ro-k-for 


Name of a cheese 


ROSBIF 


ros-bif 


Roast beef 


ROT or ROTI 


r3-ti 


Roast, roast meats 


ROUENNAISE 


roua-n-aise 


Style of Rouen 


ROULEAU 


rou-16 


Roll 


ROULADE 


rou-la-d 


Roll 



156 



A PRONOUNCING GLOSSARY OF 



ROUX 



ROYALE (a. la) roa-ial 



ROYANS 


roa-ians 


RUSSE(kla) 


ru-s 


ROUGE! 


rou-je 


SABAYON 


sa-ba-ion 


SAGOU 


sa-gou 


SAINT-GER- 




MAINE 


sin-jfcr-man 


SALADE 


sa-la-d 


SALMIS 


sal-mis 


SALPICON 


sal-pi-con 



SALSIFIS 



A mixture of flour and 

butter 
In king, or regal style; 
also name of a sauce; 
I and am ixture of broth 
J and eggs, cooked into 
a custard, ?tsed for 
L soups, etc. 
A very select sardine 
Russian style 
A fish, the gurnet 
Name of a sweet sauce 
Sago 
Name of a green pea 

soup 
Salad 
f Roasted game in a rich 
J arofnatic sauce, a 
\ ragout of game pre- 
[ viously roasted 
A rich croquette mix- 
ture 
ll-si-fi Salsify; oyster plant 



SANBAGLIO NEsan-bag-lione A siveet chocolate cream 



SANGLIER 


san-gli-e 


Wild boar 


SARCELLE 


sar-se-1 


Teal duck 


SARRIETTE 


sa-ri5-t 


A herb, Savory 


SAUCIERE 


so-si6-r 


Sauce-boat 


SAUCISSE 


so-si-s 


Small sausage 


SAUCISSON 


s6-si-son 


Large sausage 


SAUCISSON DE 




BOLOGNE 




Bologna sausage 


SAUMON 


so-mon 


Salmon 


SAUTE 


so-te 


( To cook quickly over a 
J sharp fire, with just 
\ enough oil or butter to 

[_ prevent sticking 


SAUTOIR 


so-toar 


A saute pan 



SAUVAGE 
(canard) 

SAVOYARD 
(& la) 

SCAROLE 



so-va-j 



sa-voa-iar 
ska-ro-1 



Wild {duck) 

Savoy style 
Endive 



CULINARY TERMS 



157 



SECHE se-sh 

SEL s&l 

SERVIETTE ser-vie-t 

SEVIGNE sev-i-ne 
SICILIENNE 

(a la) si-si-li-e-n 

SOIREE soa-re 

SOLEIL so-lfei 

SOLFERINO sol-fer-i-no 

SORBET sor-bfe 

SOUBISE sou-biz 

SOUFFLE sou-flu 

SOUPE sou-p 

SOUPE sou-pe 

SPAGHETTI spa-ghet-ti 

STERLET ster-let 

SUCRE su-kr 

SUCRERIE su-kre-ri 
SUEDOISE(a la)sue-doa-z 

SUISSE (a la) sui-s 

SUPREME su-pre-m 

TALLEYRAND 

(a la) ta-ly-ran-d 

TALMOUSE tal-mou-z 

TAMARIN ta-ma-rin 



TAMIS 

TART ARE 
TARTINE 



ta-mi 



tar-ta-r 
tar-ti-n 



TASSE (Demi) ta-s 

TERRINE te-ri-n 
TETE (de veau)te-t 

THE te 

THON ton 

TIMBALE tin-ba-1 

TOKAI to-ke 



Cuttlefish 

Salt 

Table ?iapkin 

Name of a soup 

Sicilian style 
An evening party 
Sun fish 
Name of a soup 
Sherbet, frozen punch 
Name of a puree and 

sauce 
Puffed up, like omelet 

sou file 
Soup, bread for soup 
Supper 
Italiafi paste 
Young of the sturgeon 
Stigar 
Sweetmeats 
Swedish style 
Swiss style 
Name of a rich white 

sauce 
Dishes ?iamed after an 

old ducal family 
Cheesecake 
Tamarind, India?i date 

!A sieve of fine cloth wire, 
also a coarse woolen 
cloth 
Name of a sauce 
Slice of bread, covered 

with preserves, etc. 
Cup {half) 
a ragout 
Head {calf head) 
Tea 

Spanish mackerel 
A pie, raised in a mold 
Tokay, a wine 



153 A PRONOUNCING 


CLOSSARY OF 


TOMATE 


to-ma-t 


Tomato 


TORTUE 


tor-tii 


Turtle 


TORTUE 






FAUSSE 




Mock turtle 


TOULOUSAISE 






(a la) 


tou-lou-ze-z 


Style of Toulouse 


TOULOUSE 


tou-louz 


Na?ne of a garnish 


TOURTE 


tour-t 


Tart 


TRANCHE (de 






saumon) 


tran-sh 


Slice (of salmon} 


TROIS 


troa 


Three 


AUXTROIS 




With three vegetables 


RACINES 




(roots) 


TRUFFE 


tru-f 


Truffle 


TRUITE 


trui-t 


Trout 


TRUITE DE 






SAUMON 




Salmon trout 


TURCQUE(ala) 


turk 


Turkish style 


TYROLIENNE 


ti-ro-li-e-n 


Tyrolean style 


VANILLE 


va-ni-i 


Vanilla 


VANILLE (k la 




Vanilla flavored 


VANNEAU 


va-no 


Bustard plover, lapwing 


VEAU 


vo 


Veal 


VELOUTE 




| The grand stock sauce ! 


ve-lou-te 


< for white sauces \asEs- 






( pagnole is for brown 


VENAISON 


ve-ne-son 


Venison 


VENITIENNE 






(a la) 


ve-ni-si-e-n 


Venitian style 


VERJUS 


ver-ju 


Verjuice; sour grapes 


VERMICELLE 


v&r-mi-she- 


Italian paste 


VERT-PRE 


ver-pre 


Name of a green herb 
sauce 


VILLAGEOISE 






(a la) 


vi-la-joa 


Cottage style 


VIENNOISE 






(a la) 


vi-e-noa-z 


Vienna style 


VILLEROI 


vi-l-roi 


Name of a sauce 


VIN (de xeres) 


vln 


Wine, (Sherry} 


VINAIGRE 


vi-ne-gr 


Vinegar 


VINAIGRETTE 


vi-ne-gre-t 


Name of a sauce 


VOLAILLE 


vo-la-i 


Poultry 






N 



CULINARY TERMS. 



159 



VOL-AU-VENT vo-lo-van 
vrfe 



VRAIE (tortue) 
WESTPHA- 

LIENNE 
XAVIER (St) 
XERES 

ZEPHIRE 



v£s-fa-li-e- 

ksa-vie-r 

kse-res 

ze-fir 



A small pie of delicate 

meat; shell fish, etc. 
True, real, (turtle} 
Westphalia, a city cele- 
brated for its hams 
Name of a soup 
Name of a wine 
{A kind of quenelles 
I shaped like a ball, 
\ poached and served 
{ with a rich sauce 



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